A lemony dried fig and farro salad is a perfect make-ahead side dish.
Dried Mission Fig and Farro Salad

A dried California Mission fig and whole grain farro salad that's incredibly versatile and hardy. Kale and radicchio leaves are tossed with warm farro and a punchy turmeric vinaigrette. The salad is topped off with crumbled feta and deliciously toothsome dried California Mission figs.

Recipe excerpted from California Figs: A Collection of Recipes for Fig Lovers.

Recipe Type: Salad
Cuisine: Mediterranean
Keyword: farro salad
Makes: 6 servings
Author: Excerpted from California Figs: A Collection of Recipes for Fig Lovers
Ingredients
  • 1 cup semi-pearled farro
  • 2 cups water
  • 2 tablespoons fresh squeezed lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 medium shallot, minced (about 2 tablespoons)
  • 1 teaspoon Dijon mustard
  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • ¼ heaping teaspoon ground turmeric
  • 3/4 cup quartered dried California Mission figs
  • 2 cups arugula, gently packed (I subbed kale and radicchio)
  • 2 ounces feta cheese (about ½ cup crumbled)
Instructions
  1. Put the farro and water in a medium saucepan and bring to a boil over high heat. Lower heat until water simmers, put on the lid, and cook until farro is tender, about 25 minutes. Remove from heat and let rest, covered, for 10 minutes.

  2. In a large bowl, whisk together the lemon juice, olive oil, red wine vinegar, shallots, mustard, salt, pepper, and turmeric. Add the cooked farro, figs, and greens, and toss well. Crumble feta over top and toss again. Serve warm or at room temperature.

  3. Salad can be made up to 2 days ahead and refrigerated. Allow salad to come to room temperature before serving.