Farro Fourth of July Salad
Course: Dinner, LunchCuisine: ItalianDifficulty: Easy8
servings30
minutes25
minutesI love grain salad’s on hot summer nights because they are served at room temperature and can be made ahead of time. Also, there is usually a little leftover which I enjoy for lunch. You can play with the ingredients. I have served this with lightly roasted cherry tomatoes, leeks and red onions. I have also made this using leftover grilled vegetables and just the farro and no chickpeas. Farro is very easy to make and you can even find it everywhere. Farro served hot or cold is delicious and so healthy.
Ingredients
Farro, follow instructions on package
1 can of chickpeas, rinsed
1 pint of cherry tomatoes, sliced in half (can slow roast in oven to give added taste and texture with salt, pepper and olive oil)
1 bunch asparagus, trimmed and either roasted or steamed
1 bunch of basil, torn
1 bunch of thyme, stemmed
salt
Freshly Ground Pepper
3 Tablespoons lemon juice/ zest from 2 lemons or white wine vinegar
Pinch of Aleppo pepper
Extra Virgin Olive oil
Maldon Salt
Directions
- For the farro. I usually bring a large pot of water to boil, add salt and pour in the farro. Reduce heat to medium low and allow to simmer until the farro is al dente about 20-30 minutes. Strain the farro. Set the farro aside in a large bowl.
- Drain and rinse the chickpeas and add them to the farro.
- slice the cherry tomatoes in half or quarter is large (You can slow roast in the oven at 325 for 15-20 minutes tossed with olive oil, salt and fresh ground pepper)
- Trim and rinse the asparagus. Bring a pot of water to boil and add salt. Place the asparagus in and let simmer for 3-5 minutes until just tender. remove from water and place in an ice bath to stop the cooking. Allow to dry on a dish cloth then add to farro.
- Rinse herbs and roughly chop basil and thyme leaves. Add to farro with lemon zest and toss.
- If eating in the next hour go ahead and dress the salad with the lemon juice or white wine vinegar, salt freshly ground pepper and extra virgin olive oil. Toss well and finish off with a garnish of fresh herbs and a heavy sprinkle of the Maldon salt.
