Pearled Farro Salad with Arugula, Pecorino, and Herbs in a Creamy Dressing

1. Cook the Farro

Rinse the farro under cold water. In a medium pot, bring water or broth to a boil. Add the farro and a pinch of salt, reduce to a simmer, and cook uncovered for about 25-30 minutes or until tender but still chewy.

2. Drain Tomatoes

After salting the cherry tomatoes, let them rest to allow the salt to draw out excess moisture, enhancing their sweetness and flavor. Drain them after 10 minutes.

3. Make the Creamy Dressing

Whisk together the mayonnaise, minced garlic, lemon juice, and salt and pepper in a small bowl, adjusting the seasoning to taste.

4. Assemble the Salad

Once the farro is cooked, drain any excess liquid and let it cool. Transfer the cooled farro to a large mixing bowl. Add the shallots, drained cherry tomatoes, chopped herbs, and creamy dressing. Toss gently to combine, ensuring the farro is well coated.

5. Add Arugula and Olives

Stir in the arugula and olives, allowing the flavors to meld without the arugula wilting.

6. Finishing Touches

Just before serving, sprinkle the microplaned Pecorino over the salad and give a final gentle toss. Taste and adjust seasoning if necessary.