California Fig and Farro Salad with Arugula and Feta
Recipe from California Figs
California's farmers are working hard to produce local, affordable food using smart water technology. Our world-class conservation efforts consistently make California one of the most water efficient food producers around. Another reason to be proud of California and to “Keep the State on Your Plate!”
Ingredients:
- 1 cup semi-pearled farro
- 2 cups water
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 medium shallot, minced (2 tablespoons)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 heaping teaspoon dried turmeric
- 3/4 cup chopped California Dried Figs
- 2 cups arugula, gently packed
- 2 ounces feta cheese (about ½ cup crumbled)
Meet Cultivate California! Keep the State on Your Plate. Learn more about the people and farms bringing fresh food to your table.
Directions
- Put the farro and water into a medium saucepan and bring to a boil over high heat. 1. Lower heat until the water simmers, put on the lid, and cook until the farro is tender, about 25 minutes.
- Remove from heat and let rest, covered, for 10 minutes.
- Whisk together the lemon juice, red wine vinegar, olive oil, shallot, mustard, salt, pepper, and turmeric in a large bowl.
- Add the farro, figs, and arugula and toss well.
- Crumble the feta over the top and toss again.
- Serve warm or at room temperature.
California farmers produce fresh, high-quality fruits, nuts, vegetables, proteins and fibers right in our own backyard. It takes water to grow the food we love and farming and ranching are pivotal to the health and stability of our state.
Learn more about how food and fiber is grown in California
More Recipes from Cultivate California
