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Salad making in summer is such an adventure.
Market stands are overflowing with produce. It’s hard to decide what vegetables to choose and just what salads to make. There are just so many options.
It’s also a time for outdoor potluck get-togethers. When asked to bring a salad, I turn to salads that are grain-based. I find they hold well in the fridge and keep well on a buffet table.
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This week, I’m showcasing farro, which is an ancient form of wheat. You can substitute wheatberries or even pot barley. All will produce excellent results.
There are lots of options as to what veggies to choose. I’ve provided some ideas within the recipe.
This is a good salad to add leftover slices of barbecued chicken to make it a main course salad for a delicious weeknight meal.
Farro Salad
Serves 6
8 c. (2L ) water
1-1/2 c. (375 ml) farro (or wheatberries or barley)
3 cups (750 ml) cauliflower florets (or broccoli)
1/2 small red onion, finely diced
1 Tbsp. (15 ml) white wine vinegar
1 sweet yellow pepper, seeded and diced
1 c. (250 ml) of diced cucumber
1/4 c. (50 ml) sunflower seeds or pumpkin seeds
2 tbsp. (25 ml) chopped flat leaf parsley
1 cup (250 ml) of halved grape tomatoes
2 cups (500 ml) arugula or baby spinach (optional)
Dressing:
1/4 c. (50 ml) extra virgin olive oil
1/4 c. (50 ml) red wine vinegar
1 tsp. (5 ml) honey
salt and pepper (or red pepper flakes to taste)
Directions:
1. Bring the water and farro to a boil. Reduce to a gentle boil and cook about 15-20 minutes until almost tender.
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2. Add the cauliflower and cook until just barely tender (about a further 3 minutes)
3. Drain and rinse with cold water. Transfer to a bowl and refrigerate.
4. While the farro is chilling, place the onion in a small bowl and add 1 tablespoon (15 ml white vinegar). Toss and set aside.
5. When the farro is cool, add the onion, pepper, cucumber, sunflower seeds and parsley. Stir to combine..
6. Make the dressing by whisking together the oil, vinegar and honey in a bowl. Season with salt and pepper to taste.
7. Add the dressing to the farro mixture and stir to combine. Season again with salt and pepper if necessary.
8. Stir in the tomatoes (and spinach if using)
9. Serve immediately.
Other options:
Add 1 tsp. (5 ml) of your favourite spice blend to the vinaigrette: curry powder, ras el hanout or garam masala
Other vegetables to consider in the salad:
- Blanched green or yellow beans
- Zucchini
- Shredded carrots
- Blanched corn
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