Name: Creamy Goat Cheese and Arugula Farro Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup pearled farro; 2 cup vegetable broth; 0.5 cup crumbled goat cheese; 1 tbsp olive oil; 2 tbsp fresh lemon juice; to taste kosher salt and black pepper; 2 cup arugula; 1 cup fresh corn kernels; 1 cup grape tomatoes (halved); 1 green onion (sliced); 2 tbsp fresh basil

This creamy goat cheese and arugula farro salad is a quick 30-minute summer meal with corn and tomatoes. Perfect as a side or main. Get the recipe!

Why This Goat Cheese Farro Salad Is a Summer Favorite

This goat cheese farro salad comes together in about 30 minutes, thanks to quick-cooking farro. The trick is to stir the crumbled goat cheese into the warm farro right after draining, it melts into a creamy coating that clings to every grain. Fresh arugula, sweet corn, and juicy tomatoes add color and crunch, while lemon juice and basil keep it bright. It works as a summer side dish or a main dish salad if you add shredded chicken.

Why You’ll Love This Easy Farro Salad

It comes together in about 30 minutes with minimal prep.
You can serve it warm or cold, making it great for meal prep or picnics.
The combination of creamy goat cheese, peppery arugula, and sweet corn is a perfect summer flavor trio.

Key Ingredients for This Farro Salad

Farro: Pearled farro cooks faster than whole farro and gives a tender, chewy texture. Look for quick-cooking farro at Trader Joe’s or any grocery store. If using whole farro, soak it overnight and cook longer.
Goat cheese: Soft, crumbled goat cheese melts into the warm farro, creating a creamy dressing. Use a log-style goat cheese and crumble it yourself for best texture. For a milder flavor, try chèvre or feta.
Arugula: Its peppery bite balances the creamy goat cheese. Choose fresh, crisp leaves. Baby arugula is more tender; mature arugula has a stronger flavor.

Kitchen Tools for This Farro Salad

Medium saucepan with lid
Colander for draining farro
Large serving bowl
Chef’s knife and cutting board
Measuring cups and spoons

Tips for Cooking Farro and Assembling the Salad

Cooking farro is straightforward, but a few details make a difference. Use vegetable broth instead of water for more flavor, the grains absorb it as they cook. Bring the broth and farro to a boil, then cover and simmer on low for exactly 20 minutes. Test a grain; it should be tender but still chewy. Drain any remaining broth, then return the farro to the pan. When you mix in the arugula, do it gently so the leaves get lightly coated without wilting. Taste and adjust salt and pepper at the end.

Expert Tips for the Best Goat Cheese Farro Salad

For the creamiest result, use a good-quality goat cheese that crumbles easily. If your goat cheese is very cold, let it sit at room temperature for a few minutes before adding it to the farro, it will melt more smoothly. The arugula should be added just before serving to keep its peppery bite. If you’re making this ahead, keep the arugula separate and stir it in right before you eat. The salad also benefits from a final squeeze of lemon and a pinch of flaky salt on top.

Turning This Farro Salad Into a Main Dish

To make this a main dish salad, add 1-2 cups of shredded cooked chicken, grilled shrimp, or crumbled cooked bacon. You can also stir in a can of drained and rinsed chickpeas for plant-based protein. The creamy goat cheese and tangy lemon dressing pair well with any of these additions. If you add protein, you may want to increase the lemon juice and salt slightly to balance the flavors.

Goat Cheese Farro Salad Variations to Try

Add grilled chicken, shrimp, or chickpeas to turn it into a main dish. For extra crunch, toss in toasted pine nuts or walnuts. If you like heat, add a pinch of red pepper flakes or a drizzle of hot honey. You can also swap the basil for mint or parsley for a different herb note.

What to Serve With This Arugula Farro Salad

This salad works well alongside grilled chicken, fish, or steak. For a vegetarian dinner, serve it with a side of roasted vegetables or a simple bean salad. You can also top it with extra crumbled goat cheese and fresh basil leaves for a prettier presentation. If you want a heartier meal, add shredded rotisserie chicken or grilled shrimp right into the bowl.

How to Reheat Leftover Farro Salad

If you have leftovers, the arugula will have wilted, so the texture won’t be the same as fresh. To reheat, scoop out the farro mixture (leaving behind any wilted greens) and warm it in a skillet over medium heat for 2-3 minutes, stirring occasionally. You can also microwave it in 30-second bursts. Once warm, stir in a handful of fresh arugula and a squeeze of lemon to revive it. Alternatively, eat the salad cold straight from the fridge, it’s still delicious.

Goat Cheese Farro Salad FAQs

Can I use water instead of vegetable broth?

Yes, but the farro will be less flavorful. Vegetable broth adds depth and a savory note that complements the goat cheese and vegetables.

Can I make this salad ahead of time?

Yes, but keep the arugula separate and add it just before serving to keep it crisp. The farro mixture can be made a day ahead and stored in the fridge.

Can I use frozen corn?

Yes, thaw it first and pat dry to avoid extra moisture. Fresh corn is best in summer, but frozen works well when corn isn’t in season.

How do I make this dairy-free?

Omit the goat cheese and use a simple lemon vinaigrette or dairy-free cheese alternative. The salad will still be flavorful with the vegetables and herbs.

Can I use a different grain?

Quinoa, barley, or brown rice work, but cooking times will vary. Adjust the liquid and simmer time according to the grain you choose.

Is this salad gluten-free?

No, farro is a wheat grain and contains gluten. Use quinoa or rice for a gluten-free version.