The best part about this recipe is that you don’t really need a recipe. Just toss together however much (or little) of each ingredient you’d like and eat. To save time on the week days, prepare the farro ahead of time and keep in the fridge until you’re ready to build the salad with whatever else you’ve got—like corn, avocado, asparagus, etc.
2 cups farro
1 1/2 cups corn, raw or cooked
2 medium tomatoes, roughly chopped
1/2 cucumber, sliced then quartered
1/4 red onion, thinly sliced
1 cup pea shoots, torn in half or chopped
1/4 cup feta cheese, crumbled
2-3 tablespoons honey balsamic vinegar
1/4 cup extra virgin olive oil
Salt and pepper
- Cook farro as directed and drain. Set aside to cool slightly.
- Meanwhile, toss whatever ingredients you’d like such as corn, chopped tomatoes, cucumbers, red onion, pea shoots and feta cheese in a large bowl.
- In a separate bowl, mix together vinaigrette. (Typically for a vinaigrette, you’ll want one part vinegar/acid to two parts oil. For this specific recipe, I used honey balsamic vinegar and olive oil, but you could also use lemon juice or sherry, apple cider or rice wine vinegar. To kick up the flavor a little more, you can also mix in a small amount of dijon mustard or soy sauce, depending on whatever type of flavor-profile you’re going for.)
- Combine all ingredients in large bowl, toss until well coated and season with salt and pepper. Finito!
Tip: I like to let the farro cool a little bit so that it doesn’t wilt the greens too much. However, don’t let it cool too much! Tossing the farro with the vinaigrette when it’s slightly warm allows the farro to absorb more of the vinaigrette.
Tip: Serve this salad on its own or over a bed of greens such as arugula, spinach or escarole.
Tip: Wanna keep it meatless, but still want more protein? Add a soft-poached or hard boil egg.