Warm Farro, Apple, Feta and Tomato Salad




“Another day, another salad”. That seems to be my motto these days. I’m on a salad roll for real, as I’ve been trying to take advantage of seasonal produce as much as possible. That’s actually one of my favorite things about the end of Summer/beginning of Autumn. All the amazing new vegetables that start popping up on farmer’s markets’ tables! I buy way too many vegetables when I go, and I know it when I technically don’t need to go, but I can’t help myself and it’s always a part of my Saturday ritual.

But then comes the point when I don’t know what to do with all the vegetables in my fridge, and that’s when I usually turn to salads because they are quick, easy, and incredibly accommodating with a lot of different ingredients at once. I then always start with the base, usually some type of grain, like I did with farro here for example.

DSC_0165    DSC_0170

Then I add a handful of greens, before I dive into the toppings and finish it off with a touch of dressing. That’s all there is to the formula and you can be as creative as you want. So easy, right? This time around, I wanted this salad to highlight the most delicious Honeycrisp apples I’ve ever tasted. There’s a great balance of sweet and savory with the feta, that I assure you’ll like even if you’re not a fan of mixing flavors. It’s really subtle and a refreshing change. Honestly this salad is really special and your tastebuds won’t be disappointed. Bon appétit!


Total time: 20 minutes


  • 1/2 cup farro
  • 1/4 apple
  • a handful of tomatoes
  • a good chunk of feta cheese
  • a handful of arugula
  • 2 green onions
  • 1/2 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • a pinch of ground nutmeg
  • sea salt and ground black pepper


  1. Cook the farro as indicated on the packaging. Mine takes about 15 minutes in boiling salted water.
  2. Meanwhile, prep all the ingredients. Start by cutting the apple quarter and the feta into cubes.
  3. Next, halve the cherry tomatoes, and roughly chop the arugula and the green onions.
  4. When the farro is cooked through, drain it, add it to a bowl and toss it with the apple and feta cubes, tomatoes, arugula, and green onion. Season with the vinegar, oil, nutmeg, salt and pepper, and toss again. Enjoy!

TIP: Precook the grains in large batches over the weekend for super quick salads during the week.


Temps total: 20 minutes


  • 50g de farro
  • 1/4 de pomme
  • une poignée de tomates cerises
  • 2 oignons verts
  • une bonne tranche de fêta
  • une poignée de roquette
  • 1/2 c.s de vinaigre de cidre
  • 1 c.s d’huile d’olive
  • une pincée de noix de muscade rapée
  • sel de mer et poivre fraichement moulu


  1. Faites cuire les graines de farro pendant le temps indiqué sur la boite. Pour moi c’est environ 15-20 minutes dans de l’eau bouillante salée.
  2. Pendant ce temps, préparez les autres ingrédients. Commencez par couper le auqrtier de pomme et la fêta en cubes.
  3. Ensuite, coupez les tomates cerises en deux et émincez l’oignon vert et la roquette grossièrement.
  4. Lorsque le farro est prêt, égouttez les graines, mettez les dans un bol et mélangez les avec la pomme, la fêta, les oignons, les tomatoes, et la roquette. Assaisonnez avec le vinaigre de cidre, l’huile d’olive, la noix de muscade, du sel et du poivre. Mélangez à nouveau. Bon appétit!

LE PLUS: Préparez des grandes quantités de graines pendant le weekend pour préparer ces salades en un instant pendant la semaine! 


3 thoughts on “Warm Farro, Apple, Feta and Tomato Salad

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