Meatless Monday Loaded Farro Salad

Heart Healthy Farro This past week I met another Farro Salad, this time with some unusual ingredients, but so yummy!  Once again,  the one-and-only Chef Alex Reethof, shared another keeper recipe.  This was great on the first evening when...

Heart Healthy Farro
Heart Healthy Farro

This past week I met another Farro Salad, this time with some unusual ingredients, but so yummy!  Once again,  the one-and-only Chef Alex Reethof, shared another keeper recipe.  This was great on the first evening when we made it, served at room temperature, but even better the next day after it chilled.  The nutty farro is the foundation for this sweet and savory salad that will be perfect for your next picnic or covered dish.

Most would not think to put sun dried tomatoes with mint, but I promise this is surprisingly good.    Trust me, you just need to try this once and everyone will be asking for this side dish

Loaded Farro Salad
Loaded Farro Salad

Loaded Farro Salad

- Shared by Alex Reethof

Salad Ingredients:

  • 6 ounces, farro, dried.  See cooking instructions below.
  • 1 cup edemame,  frozen or fresh.  See cooking instructions below.
  • 1 cup sorrel leaves or arugula, finely sliced
  • ½ cup blueberries, dried
  • 1 cup sun dried tomatoes.  I will suggest that you start with tomatoes packed in oil.  Drain off excess oil, but this adds a great punch of extra flavor
  • ½ cup cucumber diced.  We opted for an English cucumber, we removed the seeds and tenderized the skin with a fork, creating the ridge look.
  • ¼ cup mint leaves chopped.  Roll the mint gently in your hands for the optimal flavors
  • ¼ cup Italian parsley, chopped

Dressing Ingredients:

  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 6 tablespoons lemon juice
  • 6 tablespoons olive oil

Directions:

  1. Farro -- Cook within 3 cups of salted water for 30 minutes. Drain and allow to cool.
  2. Edemame --Cook about 3 – 4 minutes in boiling water until tender and then allow to cool
  3. In a large bowl, mix the farro, sorrel or arugula leaves, blueberries, edemame, sun-dried tomatoes, cucumber and mint along with the parsley. Mix well.
  4. Create the dressing added about 2 extra tablespoons of lemon juice and olive oil as we found the salad a bit too dry with the initial recipe.
  5. Very good served immediately, but even better if this rests in the fridge at least overnight.
  6. This can be served as a side of wrapped in butter lettuce leaves as a wrap.

Enjoy!

This salad represents some flavor combo’s that I questioned at first, but this is a keeper for a great summer side!