Farro Salad with Radishes, Arugula and Feta

"Radishes are so versatile: They add great color, flavor and texture to a dish," says Nancy.
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  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 6 to 8 servings
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Kosher salt

1 1/2 cups semi-pearled farro, rinsed

1/4 cup extra-virgin olive oil

Pinch of red pepper flakes

1 cup grape tomatoes, halved

1/4 cup chopped fresh mint

1/4 cup chopped fresh parsley

6 radishes, cut into quarters if small, eighths if large

1/2 English cucumber, diced

Juice of 1 lemon

2 cups baby arugula

3/4 cup crumbled feta cheese (about 4 ounces)

Freshly ground pepper


  1. Bring a large saucepan of salted water to a boil. Add the farro and cook until tender, about 20 minutes. (If cooking whole-grain farro, it will take 30 minutes.) Drain well.
  2. Combine the olive oil and red pepper flakes in a large serving bowl. Add the tomatoes, mint, parsley, radishes, cucumber and lemon juice and stir to combine with the oil. Toss in the farro while still slightly warm. Add the arugula and toss. Top with the feta and season with salt and pepper.