This Black Fig, Farro and Golden Beet Salad topped with a Lemon and Olive Oil Dressing is incredibly simple and delicious!
Hello! I wanted to pop-in and share this amazing farro salad with you. It’s fresh, simple and pretty easy to prepare. If you prepare the beets ahead of time, the entire salad is assembled within 15 min. I used fast cooking farro for this recipe and used chicken broth to give it some added flavor.
Additions and Variations
This salad is incredible as is but here a ways to mix up this salad if you’re looking for additional variety.
- Change up the cheese with ricotta, feta, cotija, parmesan or a combination of cheeses.
- Substitute fresh figs with dried figs.
- Add watercress to this salad.
- Arugula or spinach are a nice alternative but really any greens will work.
This salad makes for an easy and light weeknight meal or side and if there is any leftover it’s the perfect lunch for the next day!
Black Fig, Farro and Golden Beet Salad
This Black Fig, Farro and Golden Beet Salad topped with a Lemon and Olive Oil Dressing is incredibly simple and delicious!
Ingredients
Lemon and Olive Oil Dressing
- 5 tbs fresh lemon juice
- 3 tbs olive oil
- 1/2 tsp Kosher salt, to taste
- 1/4 tsp freshly ground black pepper
Farro Salad
- 1 cup farro, cooked (i used chicken broth for added flavor)
- 3-5 fresh black figs, quartered
- 2 beets, wedges, cooked (I boiled mine for about 25 min)
- 1/4 cup grated parmesan
- 5 tbs fresh mozzarella (4-6 balls)
- 2 tbs fresh micro greens (optional)
- 1 tbs fresh basil, minced (optional)
Instructions
- Combine dressing ingredients and whisk well.
- Add the farro, figs, beets, parmesan, and mozzarella into a large bowl.
- Pour the dressing on top and toss well.
- Add micro greens or fresh basil as a garnish.
Notes
I used a combination of golden and red beets but one or the other or both will work.
Try these delicious salads next!
