salads/ vegetarian

Farro Summer Salad Bowl

farro summer salad

I love the ease of having a refreshing grain salad in the fridge to nibble on for a day or two.  When our summer days creep into the high 90’s or even 100’s, who wants to be cooking??? Quite often it’s quinoa mixed with cukes and other goodies, but I recently tried Pereg’s non-GMO Farro and really fell in love with the flavor!

A far as add-ins, I just used what I already had in the house and garden and it turned out delish (and no way did it last two days! lol). I decided to roast my veggies for a little extra flavor, but this would be excellent with all the add-ins fresh, too.

For this Farro Summer Salad (I definitely plan on making some heartier winter versions with squash, sweet potatoes, etc…), I added in some cilantro (parsley would be a great substitute), cucumber, tomatoes, green onion, and Anaheim chilis (sub bell peppers if you like, or for more heat try some jalapeños).

farro summer salad

First up was cutting the onion, tomatoes, and chilis into bite-sized pieces and getting them into the oven to start roasting.

farro summer salad

farro summer salad

farro summer salad

While those were in the oven, I got the Farro going.  (The Pereg Farro is prepacked and equals about three cooked cups.)

farro summer salad

Chop up your cucumber and cilantro and toss everything together.

farro summer salad

farro summer salad

And that’s it!  Super easy superfood!

farro summer salad

farro summer salad

As an awesome side note, I went on the Pereg website to see what else they had and it turns out they are a family-run business since 1906!  Hello!  I love that. No additives, preservatives, MSG… non-GMO, kosher, gluten free, vegan – awesome!

Farro Summer Salad

Print Recipe
Serves: 6 Cooking Time: 30

Ingredients

  • 3 cups cooked farro
  • 2 cups cherry tomatoes, halved
  • 1 cup green onion, sliced
  • 1 cup Anaheim chili peppers
  • 2 Tbs olive oil
  • 1/2 cup cilantro
  • 1 cup cucumber, chopped

Instructions

1

Place the tomatoes, onions, and peppers on a pan and drizzle with olive oil

2

Toss to combine and roast for approximately 25-30 minutes

3

Let cool

4

In a bowl, place farro, cucumber, and cilantro

5

Add cooled roasted vegetables and toss

Notes

Feta would be a great topping! Feel free to sub out parsley for the cilantro. For the peppers, you could sub out bell peppers or for some heat, add in jalapeños instead! Use locally sourced, organic ingredients whenever possible.

Farro Summer Salad

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