Warm Farro and Arugula Salad

Copycat recipe from 40 North


When I was living in Austin my favorite pizza was at a place that was once a food trailer called 40 North. They had the most delicious Neopolitan crust  – puffy and chewy and slightly charred. When I first discovered them I always had the marinara pizza because it didn’t contain cheese. Instead they would add veggies and olives to it for me. Later, when they moved into a brick and mortar, they added Numu vegan mozzarella to the menu – which is the best vegan mozzarella I have ever had. Many of the classic New York pizzerias offer it as an option – it’s THAT good.

But aside from the pizza, they had wonderful salads. My favorite was the warm farro and arugula salad. Sometimes I would go there just for that. Sadly, 40 North closed and I happily moved to the west coast. So I decided to create my own version. I must admit, it’s pretty darn close to the original. May my salad pay homage to a wonderful eatery from my past.


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Warm Farro and Arugula Salad

recipe from Lisa Rice's Kitchen Plantastic


1 cup farro cooked in 3 cups veggie broth

baby arugula (1 package)

thinly sliced red onion (about a half an onion)

seeded, partially peeled and thinly sliced and small cut cucumber (1 small cake)

kalamata olives, halved (about a 1/3 of a cup)

cherry or grape tomatoes, halved (about a cup)

Toasted and sliced almonds, or pecans (a small handful)

Red wine vinegar

freshly ground black pepper

optional if not 100% oil-free: a light spritz of evoo

optional: Plant-based feta, parmesan, or havarti garnish


Cooked the farro and drain

Toss all the salad ingredients in a bowl and drizzle on the vinegar (and spritz of evoo if using) and lotsa freshly ground black pepper. Garnish with Plant-based feta, parmesan or havarti.

Will serve 2 or 3 people.

Lisa Rice

Sr. Health Mentor & Director of Content and Promotion