Author Notes
My Italian sister-in-law first made this salad for me, and it's a great blend of flavors and textures. It's easy to put together, can be made ahead of time and is easy and delicious. —Leith Devine
Ingredients
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4 cups
cups cooked farro; follow package directions to cook
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2 cups
cherry tomatoes, halved
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1/2
english cucumber, skin-on, chopped
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2 tablespoons
celery, chopped
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1/2 cup
kalamata olives, chopped finely
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1 handful
basil, chopped
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2 tablespoons
lemon zest, grated
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4 ounces
turkish feta cheese, crumbled
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1 tablespoon
white balsamic vinegar or vinegar of your choice
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1 teaspoon
dijon mustard
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3 tablespoons
olive oil
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salt to taste
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pepper to taste
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2 tablespoons
Shallots, finely chopped
Directions
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For dressing: Mix together vinegar and mustard. Slowly add olive oil while whisking the dressing. Add salt and pepper to taste. Adjust vinegar and oil to taste, the dressing shouldn't be too heavy or oily.
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In a large bowl, mix the cooked farro and vegetables together, including shallots. Add the lemon zest and basil, then the dressing and mix thoroughly. Add the feta last. Garnish with fresh basil. Don't overdress or the salad will be heavy.
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