Tomato & Apple Farro Salad

Farro has long anchored Mediterranean tables, valued for its nutty chew and sturdy grain. This lunch salad tosses pearled farro with late-season tomatoes, crisp apple, chickpeas, and lemony herbs for a bright, make-ahead bowl.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 410 cal
• 16g protein
• 52g carbs
• 17g fat

Every recipe here is free to read.

Ingredients

• 1 cup dry pearled farro
• 3 medium ripe late-season tomatoes
• 1 large crisp apple (Fuji or Granny Smith)
• 3 cups baby arugula
• ½ cup torn fresh basil leaves
• ¾ cup crumbled feta cheese
• 1 cup canned chickpeas, drained and rinsed
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 minced garlic clove
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp toasted pine nuts

Instructions

1. 1Rinse the farro, then simmer it in salted water according to package timing until tender with a pleasant chew, about 20–25 minutes; drain well and spread on a sheet pan to cool slightly.
2. 2While the farro cooks, dice the tomatoes into bite-size chunks and place them in a large bowl so their juices can collect.
3. 3Core and dice the apple into similar-size pieces and add them to the tomatoes.
4. 4Whisk olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper into a bright vinaigrette.
5. 5Add the warm farro to the tomato-apple mixture so it absorbs some of the juices.
6. 6Pour the vinaigrette over everything and toss gently to coat.
7. 7Fold in the chickpeas, arugula, and torn basil until the greens just wilt from the residual warmth.
8. 8Scatter the crumbled feta and toasted pine nuts across the top.
9. 9Taste and adjust seasoning; the salad should taste bright, juicy, and herb-forward.
10. 10Serve immediately at room temperature or chill for meal-prep lunches that hold up beautifully for two days.
11. 11Pack with an extra lemon wedge if taking to work.