Roasted Fig Lemon Thyme Farro (Printable Version)

Sweet roasted figs, nutty farro, and zesty lemon thyme dressing in a vibrant Mediterranean grain salad.

# What You'll Need:

→ Grains

01 - 1 cup farro
02 - 3 cups water
03 - 1/2 teaspoon kosher salt

→ Fruits and Vegetables

04 - 8 fresh figs, quartered
05 - 1 cup cherry tomatoes, halved
06 - 2 cups arugula or baby spinach
07 - 1 small red onion, thinly sliced

→ Dressing

08 - Zest and juice of 1 large lemon
09 - 3 tablespoons extra virgin olive oil
10 - 1 tablespoon honey
11 - 1 teaspoon Dijon mustard
12 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
13 - Kosher salt and freshly ground black pepper, to taste

→ Garnish

14 - 1/4 cup crumbled feta cheese
15 - 2 tablespoons toasted pistachios or walnuts, chopped

# How To Make:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Arrange the quartered figs on the prepared baking sheet. Drizzle with 1 tablespoon of the olive oil and sprinkle with a pinch of salt and half of the thyme leaves. Roast for 15 minutes until the figs are softened and lightly caramelized. Remove from the oven and let cool slightly.
03 - While the figs roast, rinse the farro under cold running water. In a medium saucepan, combine the farro, water, and 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 20 to 25 minutes until the grains are tender. Drain any excess liquid and spread the farro in an even layer on a sheet tray to cool to room temperature.
04 - In a large mixing bowl, whisk together the lemon zest, lemon juice, the remaining 2 tablespoons olive oil, honey, Dijon mustard, and the remaining thyme leaves. Season with salt and pepper to taste.
05 - Add the cooled farro, roasted figs, cherry tomatoes, arugula, and sliced red onion to the bowl with the dressing. Gently toss everything together until all the ingredients are evenly coated.
06 - Transfer the salad to a serving platter. Scatter the crumbled feta cheese and toasted nuts over the top. Serve immediately, or refrigerate for up to 2 hours before serving.

# Expert Advice:

01 -
  • The contrast of warm caramelized figs against peppery arugula and nutty farro will ruin you for plain salads forever.
  • It pulls off that rare trick of feeling indulgent while being genuinely nourishing and vegetarian.
  • Everything cooks in under thirty minutes, and most of that is hands off oven time.
02 -
  • Do not skip rinsing the farro, as the residual dust makes the salad taste flat and slightly bitter.
  • Let the farro cool completely before tossing with the arugula or the greens will wilt into a sad tangle.
03 -
  • Roast a few extra figs than you think you need because they shrink and you will want to snack on them while cooking.
  • Warm the honey slightly before whisking it into the dressing so it blends smoothly instead of clinging to the bowl in stubborn clumps.

Go Back