Arugula and Farro Salad

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  • 2 cups farro, cooked & cooled
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • salt & pepper, to taste
  • 2 cups Taylor Farms Organic Arugula
  • 1 cup cucumber, thinly sliced & quartered
  • 1 cup fresh strawberries, thinly sliced
  • 1/2 cup red onion, chopped finely
  • 1/2 cup crumbled feta cheese, plus more for topping
  • 1/2 cup grilled corn
  • 2 tablespoons pepitas


  1. In a large mixing bowl add the cooked farro, olive oil, lemon juice, lemon zest, salt & pepper. Stir until evenly coated.
  2. Add the arugula, cucumber, strawberries, red onion, feta cheese, corn & pepitas. Toss until evenly combined.
  3. Transfer to desired serving bowl & sprinkle with additional feta cheese if desired.

Note: to cook the farro use 6 cups of low sodium chicken stock. Simply bring stock + farro to a boil & then a gentle simmer over medium heat for 30 minutes. Strain & rinse with water to cool.



Recipe courtesy of hey modest marce.