As temps climb, hot food has moved to the back burner, so to speak. Salads are my summer staples. This Summer Farro Salad is a meal in itself.
This recipe came from Forks Over Knives magazine. It packs plenty of crunch and gave me an opportunity to enjoy the last of my backyard lettuce as it was beginning to bolt. (The recipe actually calls for a base of spinach, but my lettuce needed to be consumed!)
This Summer Farro Salad was very easy to put together. I made the farro ahead of time so that it had time to cool before I combined it with the veggies. Sometimes adding hot grains to veggies can slightly cook the veggies. Since I crave the crunch of raw veggies, I cooled the farro in the fridge.
This is a great recipe for do-ahead veggie prep. Everything gets combined all at once into one bowl. So you can store the all chopped veggies in the same container until you’re ready to use them.
Like most recipes, I altered the original a bit. But for the most part, this salad resembles the original. When I first read the recipe, I anticipated needing to add some olive oil to the dressing. But the dressing actually ended up being perfect as is.
This salad makes 6 servings.
Summer Farro Salad
- 1 cup farro, cooked, drained and cooled.
- 1-1/2 cups (one can), cannellini beans, drained and rinsed
- 8 ounces sugar snap peas, cut in half lengthwise
- 4 radishes, thinly sliced
- 1 fennel bulb, washed and sliced thinly
- zest of one lemon
- 1/3 cup lemon juice
- 1 tablespoon Dijon mustard
- 6 cloves of garlic, minced
- 1/2-1 teaspoon salt
- 1/8 teaspoon black pepper
Put It Together:
- Combine all the salad ingredients in a large bowl.
- Whisk the dressing ingredients together in a small bowl
- Add the dressing to the salad and enjoy!