This smoked salmon farro salad combines peppery arugula, crisp cucumbers, tangy pickled onions and thin radish slices. A bright red wine vinaigrette ties everything together for a flavorful, satisfying meal.
I’ve got spring on a plate for you today.
The colors are amazing. This salad features cooked farro tossed with arugula, cucumber, quick-pickled onions, crumbled feta and thinly sliced radishes.
It makes a great, simple dinner or an ideal work lunch. Smoked salmon is one of those ingredients that feels special but is effortless to use — it adds protein and healthy fats without weighing you down.
Is it a bowl or a salad? Either works. I tend to call anything with a grain base a bowl, but you can enjoy this as a salad, a bowl, or both.
Smoked salmon is so versatile — on bagels or toast, folded into frittatas, or even used on tarts and pizzas. In a salad it brings bright, savory flavor and satisfying richness.
What’s in it and why it works
Cooked farro is the perfect base here. Leftover farro or a batch made at the start of the week gets this on the table quickly. Arugula adds a peppery bite that pairs beautifully with smoked salmon — if you can find peppered smoked salmon, even better.
To keep the salad fresh and bright, I add cucumber, pickled onions, radish and fresh herbs. Those crunchy, crisp elements give texture and a nod to the classic smoked salmon bagel. Crumbled feta lends a creamy, tangy note that elevates the whole bowl.
The finishing touch is a simple red wine vinaigrette — briny, slightly sweet and bright — which brings contrast and balance to the dish.
Refreshing, crisp, crunchy, satisfying and creamy. It’s an easy, balanced meal that looks as good as it tastes.
Smoked Salmon Farro Salad
Smoked Salmon Farro Bowls
2 to 4
35 mins
35 mins
Ingredients
- 2 cups cooked farro
- 4 to 6 cups arugula
- 4 to 6 ounces smoked salmon, torn into pieces
- 1 english cucumber, peeled and sliced
- ⅓ cup crumbled feta cheese
- quick pickled onions, for topping
- lemon slices, for spritzing
- kosher salt and pepper
Red Wine Vinaigrette
- ¼ cup red wine vinegar
- 2 garlic cloves, minced
- 1 tablespoon honey
- kosher salt and pepper
- 1 pinch crushed red pepper flakes
- ½ cup extra virgin olive oil
Instructions
- Combine the arugula and cooked farro in a large bowl. Season with salt and pepper and drizzle a little dressing over the mix.
- Top with smoked salmon, crumbled feta, cucumber slices, pickled onions and a spritz of lemon.
- Drizzle with the red wine vinaigrette, toss gently, and serve.
Red Wine Vinaigrette
- Whisk together red wine vinegar, minced garlic, honey, a generous pinch of salt and pepper, and the crushed red pepper flakes. Slowly stream in the olive oil while whisking until emulsified. The vinaigrette can be made ahead and refrigerated.
Those colors though — bright, fresh and irresistible.