Farro Con Feta 🫘🧀

Inspired by a salad I had years ago—Orzo e Farro. I still remember loving it for its perfect balance of tangy, sweet, and savory notes. It’s so satisfyingly chewy, and it gets even better after a few hours in the fridge when every bite is chilled and fully infused with flavor.

Last Friday, Michael had a class to teach, so we decided he’d pick up some pizza on his way home.

I wanted to add something fresh and balanced to the meal, and this salad immediately came to mind. Since I already had canned spelt and all the other ingredients in my kitchen, it was the perfect time to whip up my own version.

The texture and flavor turned out exactly as I remembered. The rocket leaves added a fresh, peppery touch, with everything coming together in such a pleasant dish.

Paired with pizza and a glass of wine to unwind after a long work week. 🍕🍷

Ingredients

• 200 g canned spelt (2 cans, 100 g each, d'aucy)

• 10 orange cherry tomatoes, halved

• Carrot shredded

• 100 g feta cheese (Caroline brand)

• Raisins, for topping

• Fresh rocket (arugula), for serving

Dressing

• 2 tbsp olive oil

• 1 tbsp balsamic vinegar

• ½ tsp honey

• Salt, to taste

• Black pepper, to taste

Why This Salad Works for Me

• The Texture: I’m all about that chewy spelt. It’s the heart of the dish.

• The Contrast: You get that creamy, salty kick from the feta, perfectly balanced by the sweetness of raisins and a bright, tangy lift from the balsamic.

• The Freshness: A handful of rocket adds that lovely peppery finish I always crave.

It’s more than just a side dish; it turned our casual Friday pizza night into a thoughtful, Mediterranean-style dinner. The freshness of the salad did wonders in balancing out the heaviness of the pizza, making every bite feel so much lighter and healthier. Hooray! 🥳