Farro and Dried Fig Salad

Difficulty Time Serves
Easy 45 minutes 1-4


  • 1 cup farro
  • 5 tbsp extra virgin olive oil
  • 3 tbsp rice wine
  • 4 dried figs, diced
  • 2 tbsp fresh minced mint
  • 4 tbsp arugula, chopped
  • To Taste salt and pepper
  • Shavings of parmigiana reggiano cheese


  1. Place farro in saucepan and cover with 2-1/2 cups cold water; bring to a boil, reduce heat and cook until tender, about 8-10 minutes.
  2. Drain farro and place in salad bowl; stir in the olive oil, vinegar, figs, mint, arugula and salt and pepper; combine well. Correct seasoning if necessary.
  3. Allow to marinate covered for 30 minutes.
  4. To serve, toss again and top with cheese.
Print This Recipe


No comments on this recipe.

Leave a comment

Your comment will be revised by the site if needed.