California Fig and Farro Salad

Makes about 4 cups, 6 servings.


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
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ heaping teaspoon dried turmeric
¾ cup California Dried Golden or Mission Figs, stemmed and chopped
2 gently packed cups arugula
2 ounces feta cheese (about ½ cup crumbled)


Put the farro and water into a medium saucepan and bring to a boil over high heat. 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.

In a large bowl, whisk together the lemon juice, red wine vinegar, olive oil, shallot, mustard, salt, pepper, and turmeric. Add the farro, figs, and arugula and toss well. Crumble the feta over the top and toss again.

Serve warm or at room temperature.

Nutritionals (per serving):Calories 200; Total Fat 7g; Saturated Fat 2g; Trans Fat 0g; Cholesterol 10mg; Sodium 290mg; Carbohydrate 30g; Sugar 7g; Dietary Fiber 4g; Protein 6g; Vitamin A 4%; Vitamin C 6%; Calcium 10%; Iron 6%

Contributed and created by the California Advisory Fig Board