Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Farro Salad with Sizzled Dressing Recipe
Farro – a lot extra attention-grabbing and higher for you than pasta or rice! This farro salad is a stellar mixture: nutty farro, bursty tomatoes, spinach bits and smeary goats cheese or feta, doused in a garlic Sizzled Dressing with pops of coriander and cumin.
This can be a farro salad that was already nice earlier than the Sizzly Dressing. The farro is cooked with vinegar as an alternative of plain water (thanks for the tip New York Instances Cooking! *See UPDATE*), making it scrumptious even earlier than the add-ins. The roasted tomatoes are on the sting of bursting. And there’s smeary goats cheese, that tangy, creamy cheese that may make all the pieces appear a little bit gourmand.
I might’ve simply drizzled with a primary lemon dressing, and it might nonetheless be scoff-worthy.
However! That scorching garlic-cumin-coriander dressing! Pops of toasted cumin and coriander with golden bits of garlic tossed by way of the farro simply make for a stellar flavour and textural mixture. 100% addictive. Easy however distinctive. Very Ottolenghi vibes.
I’m utterly besotted. (With the salad. OK high quality, perhaps a bit with Ottolenghi too.)
*UPDATE: A reader identified that the NYT recipe makes use of apple cider (the drink) not apple cider vinegar! Even NYT readers have made that mistake like me – ha ha ha! Properly, apple cider vinegar is what I exploit right here and it really works brilliantly to be the acid that’s usually utilized in salad dressings. I’m really glad you don’t should exit to purchase consuming cider to make this. :)*
Right here’s a little bit have a look at the gamers in immediately’s recipe – a pot of vinegar cooked farro (it’s so good!) and bursty tomatoes….
…..and that sizzly dressing and smeary goats cheese…… (or Danish feta)
It’s a magical mixture!
Right here’s what it’s worthwhile to make this farro salad. First up, the key ingredient: farro! (I do know, I’m hilarious 😂).
Farro
Consider farro as a extra nutritious, tastier various to white rice and pasta. Or – like quinoa, besides it doesn’t get caught in your enamel. It’s an entire grain that’s acquired a beautiful nutty flavour, and a fantastic meaty chew that makes it so satisfying to eat. Plus, it’s nutrient and fibre wealthy.
*Replace: We’ve made this recipe utilizing pearl barley too! Nice various.*
Discover it in complete meals shops, recent produce shops and delis. The packet pictured above is from Harris Farms (I’m in Sydney, Australia), $7 for 500g / 1 lb (we use 210g / 7oz).
Farro sort – I exploit complete farro, the usual bought in Australia. Farro additionally comes pearled (outer layer eliminated) and semi-pearled (some eliminated), however these will not be so frequent in Australia (to my data). Entire farro has nothing eliminated, and is the chewiest, most flavourful and nutritious.
Substitute with pearl barley. Comparable nutty flavour though it’s barely softer. Instructions in recipe notes!
Easy methods to prepare dinner it – Boil in liquid like pasta! Entire farro takes 40 minutes. Pearled takes ~quarter-hour, and semi-pearled ~half-hour. As a result of pearling isn’t standardised, the precise instances will differ. Simply style to examine.
vinegar to prepare dinner the farro
As talked about on the prime of the publish, the farro on this recipe is cooked in a mixture of water and vinegar. An incredible cooking methodology I attempted and love on this Farro Salad recipe from New York Instances Cooking*. Utilizing vinegar infuses with tangy flavour, making the farro tasty in its personal proper. Have a nibble and also you’ll see!
*See UPDATE below picture at prime of publish about mistaken determine – consuming cider vs vinegar!*
The add-ins
Not that many! The magic on this recipe is all concerning the cooking methodology for the farro and the scorching garlic-cumin-coriander dressing. 🙂
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Grape or cherry tomatoes – Roasted for simply 8 minutes at a comparatively excessive temperature similtaneously the farro (helpful!) so that they grow to be a little bit bit wrinkly however nonetheless holding collectively. Some burstage will occur whenever you toss them by way of the salad and that is inspired because the juice varieties a part of the dressing.
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Goats cheese or Danish feta – Smeary, tangy, creamy goodness, the right crowning glory.
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Eschalot – Known as “shallots” within the US, often known as French onions. They appear like child onions, however are finer and sweeter than common onions so that they form of meld into the salad higher. Substitute with finely sliced purple onion.
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Child spinach – I like a little bit of inexperienced leafage tossed by way of right here and child spinach is my alternative. Rocket/arugula would additionally work properly. Crispy greens like iceberg, cos/romaine in all probability received’t maintain up in addition to they have a tendency to wilt extra simply. But when that’s all I had, it wouldn’t cease me from making this!
The scorching garlic-coriander-cumin dressing
Channeling my Ottolenghi inside, impressed by this inexperienced bean salad of his, coriander and cumin seeds are sizzled with a superb quantity of garlic in olive oil and poured scorching over the eschallots on prime of the farro which makes them prepare dinner barely.
There’s no vinegar on this dressing as a result of the farro will get cooked in vinegar which is all of the tang we want.
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Coriander and cumin seeds – toasted complete in olive oil, they add essentially the most unbelievable pops of flavour on this Farro Salad! They preserve issues attention-grabbing. 🙂
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Garlic – Finely minced, sautéed till golden.
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Olive oil – Use further virgin for higher flavour.
There’s a number of elements to this salad however they’re low effort and low upkeep steps. And I wouldn’t ask you to do them if it wasn’t value it!
Toasting / roasting
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Toast farro & roast tomatoes on the similar time. Unfold the farro on a tray, toss the tomatoes with olive oil, salt and pepper then put them within the oven. They may each take 8 minutes in a 200°C/400°F (180°C fan). Sure, I do know 8 minutes is an oddly exact time. However truthfully, at 10 minutes, the farro could be very nicely toasted and the tomatoes are very wrinkly. 8 minutes is ideal! 🙂
PS Toasting the farro offers it further nutty flavour and provides it a beautiful heat brown color. I do that for quinoa too. Easy, and so value it!
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Bursty tomatoes – Depart the tomatoes on the tray and allow them to cool when you get on with the recipe.
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Pour the toasted farro right into a medium saucepan.
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Quickly simer the toasted farro in water, vinegar and salt for 40 minutes. No have to stir.
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Cooked farro – The precise cooking time of farro can range relying on how previous the farro is. Older = more durable = longer cooking time and extra water. So simply style to examine. Raw farro is rock exhausting. Cooked farro ought to have a superb chew to it however not have a tough centre. Overcooked farro shall be mushy and ugly. Let’s not go there.
In case your farro continues to be too exhausting in your style as soon as the liquid is absorbed, simply add extra water and preserve cooking. It’s very forgiving to prepare dinner. You could possibly by no means do this with rice!
Drain off any extra liquid. For the farro I exploit, 3 cups liquid and 1 cup farro = practically no liquid left.
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Put the farro in a big bowl then pile the eschalots on prime. Depart it to chill for 10 minutes or so, or you’ll be able to let it totally cool. This salad is nice served barely heat or at room temp.
Scorching dressing
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Scorching dressing – Warmth the oil in a small pan then toast the cumin and coriander for round 30 seconds or till it smells wonderful. Then add the garlic and sauté that for an additional 30 seconds or so till gentle golden and – you guessed it – smells wonderful!
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Instantly pour the scorching oil over the eschallots on the farro. The new oil will partially prepare dinner the eschallots and make them wilt a bit.
PS You received’t want to fret about oil spitting and splattering. I actually wished a dramatic sizzle throughout this step nevertheless it’s not dramatic in any respect.
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Toss the faro nicely to combine the dressing by way of.
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Add spinach then toss briefly to combine by way of.
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Gently switch the tomatoes in. Deal with with care – they’re delicate and bursty, therefore the identify!
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Then gently combine the tomatoes by way of. Some tomato burstage is inspired – it varieties a part of the “dressing” – however we don’t need all of them to show into full mush.
Now, it’s time to plate up!
Assembling
For any salad with goats cheese or feta that goes smeary when tossed by way of salads, I choose to assemble the salad by layering it. However that’s simply me! You could possibly simply combine the goats cheese by way of if you happen to choose.
I’ve carried out three layers right here. So – put one-third of the farro salad in a shallow bowl, prime with one-third goats cheese. Repeat twice extra. End with a graceful of additional virgin olive oil if desired!
YUM. How good does that look!
If that picture doesn’t get you enthusiastic about making an attempt this Farro Salad, do it for the Sizzled Dressing. As a result of if you happen to haven’t tried a salad made with complete toasted coriander and/or cumin seeds earlier than (like this one or this one), you might be lacking out! – Johnsat x
PS That is an wonderful salad for taking locations, not solely as a result of it’s one thing totally different that may impress but in addition as a result of it’s acquired wonderful shelf life. No worries about wilting fragile leafy greens right here! Make forward and transportability notes are within the recipe card under.
Ingredients
- 1 cup farro , dried, whole (Note 1)
- 1 cup apple cider vinegar (Note 2)
- 2 cups water
- 1 tsp cooking/kosher salt
- 400g/ 14oz (4 cups) grape tomatoes (or cherry tomatoes)
- 1 tbsp olive oil
- 1/4 tsp each salt and pepper
- 1 eschallot , halved then finely sliced (sub 1/4 red onion) (Note 3)
- 2 tightly packed cups baby spinach , roughly chopped (sub arugula/baby rocket)
- 80g/ 3oz goats cheese or 120g/4 oz Danish feta (Note 4)
- 2 tbsp extra virgin olive oil
- 1 1/2 tbsp garlic , finely minced (~4 cloves)
- 2 tsp coriander seeds
- 1 1/2 tsp cumin seeds
Instructions
- Preheat oven to 200°C/400°F (180°C fan).
- Roast tomatoes and toast farro – Toss tomatoes on a tray with the olive oil, salt and pepper. Spread farro on a separate tray. Put both in the oven, farro on the top shelf, tomatoes underneath. Bake for 8 minutes, shaking the trays halfway. The farro should be browned with a nutty flavour, the tomatoes should be a bit wrinkly but still holding their shape.
- Cool tomatoes on the tray while you prep everything else.
- Cook farro (Note 1) – Put the toasted farro in a saucepan with the vinegar, water and salt. Bring to a boil over high heat then reduce to medium so it is simmering. Cover with lid then simmer for 40 – 45 minutes or until all/most of the liquid is absorbed and the farro is ready. It should still have a bite to it (not soft like pasta) but not a hard centre. Add more water if needed, and keep cooking – don't be afraid to cook it softer if you want. Drain off excess liquid, if there is any, then transfer to a large bowl. (Taste: a bit tangy, the "vinegar" component used in salad dressings!)
- Pile eschallots on top. Let farro cool to room temp.
- Sizzling garlic cumin dressing – Heat oil in a small pan over medium low heat. Add coriander and cumin, cook for 30 seconds until light golden and you can smell it. Add garlic and cook for 30 seconds until light golden.
- Assembling – Immediately pour hot oil over eschallots so it semi-cooks it. Toss. Add spinach, toss. Add tomatoes, gently stir through (some tomato collapsing is encouraged). Pour 1/3 into a serving bowl, crumble over 1/3 goats cheese. Repeat twice more, finishing with goats cheese. Eat!
Notes
1. Farro – Sold dried, find it in whole food stores, fresh produce stores and delis. I got mine from Harris Farms (I’m in Sydney, Australia), $7 for 500g / 1 lb (we use 210g / 7oz).
Whole farro is what I use, chewiest and has the best nutty flavour. Standard in Australia. Farro also comes pearled (outer layer completely removed) and semi-pearled (partially removed) which are softer and cook faster. Pearled ~15 min, semi-pearled 30 min. Taste to check, drain excess water.
Cooking tips – Simmer energetically else it will take ages to cook. Exact cook time and liquid absorption will depend on the age. Older = takes longer. Start checking at 35 minutes. Cooked farro is still quite firm, much firmer than pasta, but you don’t want a hard centre. Just cook to your taste – add water and keep cooking until you like it – and when done drain excess liquid.
Substitute with pearl barley, similar nutty flavour but is slightly softer. Takes 35 minutes, will have a little excess water to drain off. Best to spread out on tray to cool (gets a little softer than ideal if cooled in a bowl).
2. Vinegar – Can use other types but make sure it’s not as harsh as regular white vinegar. White wine, red wine, champagne and sherry vinegar will all work great. Balsamic will stain the farro.
3. Eschalot (US: shallots) – The small onions, finer and sweeter than regular onions so they meld into the salad better. Substitute with 1/4 red onion very finely sliced.
4. Goats Cheese – The creamiest of this type so it sort of smears through the salad and becomes part of the dressing. Danish feta is a close second. Greek feta can also be used, just crumble it all through.
5. Storage / making ahead – Assembled salad great for 3 days in the fridge. Excellent one for taking places because farro doesn’t wilt and fade like leafy greens. Make the hot dressing, cool, then put in a jar and keep in the fridge. If you promise to toss carefully, you can put the farro in a container with the eschallots, tomato and spinach on top. Then, douse with cooled dressing, toss gently (you promised to be extra careful!). Finish with goats cheese.
Nutrition per serving, assuming 4 servings.
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