YKGrub · Jul 2026 · Serves 4 · One pot · Hosting-tested
Ingredients
1½ cups farro
3 cups vegetable stock
2 cups cherry tomatoes
4 salmon fillets, ~2 lb
2 tbsp olive oil, plus more to finish
2 tbsp za’atar — check whether yours is salted
4 oz feta, crumbled
2 cups baby arugula
Salt, black pepper, yogurt to serve
The original calls for chicken stock. Use vegetable — it makes no difference to the dish, and this household is pescatarian.
Method
1. Farro and tomatoes
Oven to 400°F. Farro, stock and cherry tomatoes in a Dutch oven, covered, 20 min, until the farro is mostly tender and the tomatoes burst.
2. Season the salmon
Toss with olive oil and za’atar while the pot is in. Add a little salt if the za’atar is unsalted.
3. Together
Pot out, stir in the feta, lay the salmon on top. Back in uncovered, 20 min, until the salmon flakes.
4. Finish
Move the salmon aside, stir the arugula through the hot farro until just wilted. Salt, pepper, yogurt, a drizzle of oil.
Scaling
The ratio is 2 parts stock to 1 part farro. Scale tomatoes, feta and arugula with it; the salmon, oil and za’atar can stay as they are unless you are feeding more people.
Notes
Rye berries instead of farro: good, nuttier, but they are a whole unpearled grain and will not soften in a 20-minute bake. Pressure-cook them first — 1½ cups + 2 cups water, high pressure 25 min, natural release 10 — then combine with the tomatoes and about a cup of stock and bake just 10–12 min before adding the salmon
No za’atar in the house: sumac, sesame and a pinch of dried oregano is the stand-in
Baby portion: plain farro and a flake of salmon before the za’atar and feta