Farro Summer Salad

An ancient super grain, originally from the Middle East, Farro is a healthy, delicious base for soups, bowls, and salads. Summer is an ideal time to add fresh crunchy veggies to our farro salad. Makes an easy, fresh lunch or as a meatless main dish on a warm summer evening. 4-6 servings.

Easy Ingredients

· 2 tablespoons Villa Graziella Organic Extra Virgin Olive Oil

· 1 cup uncooked farro, rinsed and drained

· 1 - 15 ounce can of chickpeas, drained and rinsed

· 1 bell pepper-red, orange or yellow, seeds removed, diced

· 1 English cucumber, diced

· 2 small tomatoes, diced

· 1/4 cup red onion, diced

· 1/4 cup fresh parsley or basil, chopped

· 6 ounces of feta cheese, crumbled

The Dressing

· 1/4 cup Villa Graziella Organic Extra Virgin Olive Oil + extra for to taste

· 3 tablespoons Villa Graziella Condimento Bianco-White Balsamic Condiment + extra to taste

· 2 teaspoons Villa Graziella Organic Tuscan Herb Vegetable Seasoning + extra to taste

· 2 garlic cloves, minced

· 1 Fresh lemon, juiced

· Sea salt and fresh cracked pepper to taste

Simple Directions

1. Cook the farro according to package directions, do not overcook.

2. Drain the farro, place in a bowl, drizzle with 2 tablespoons of olive oil. Mix well, set aside, and allow to cool.

3. While the farro cooks, add the chickpeas, pepper, cucumber, tomato, and onion to a large bowl, stir to combine, set aside.

4. In a container or jar with a lid, combine the white balsamic condiment, Tuscan herb vegetable seasoning, garlic, lemon, salt, and pepper mix well. Then add the olive oil and whisk until fully blended, cover and refrigerate.

5. When completely cool, combine the farro to the chickpeas and veggies.

6. Whisk the dressing again and season to taste.

7. Add the dressing to the farro and veggies to coat not drench the salad, toss gently.

8. Cover and refrigerate for up to 2 hours.

9. Sprinkle the feta cheese and chopped herbs on the salad and lightly toss.

10. Serve and enjoy, keep in a covered container for up to 4 days.

Helpful Hints

· Add your favorite on hand summer veggies: carrots, celery, radishes, or zucchini.

· Do not add dressing to the salad until 2 hours before serving to prevent sogginess.

· Serve farro on a bed of arugula lettuce, add chopped walnuts, pistachios, or toasted pine nuts with sliced avocado for a meatless main course.

To download this recipe click here

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