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My Favourite Summer Lunch!

This Mediterranean farro salad (or variations of it - see notes later!) is one of my 'go to' summer meals. It is full of flavour, fresh, light and makes a perfect meal on its own or works as a great side salad for a summer BBQ. Hearty farro is tossed with cherry tomatoes, cucumber, Kalamata olives, feta, & plenty of fresh herbs & it's all finished with a simple and zingy vinaigrette. This can be served warm or cold and will keep in the fridge for a couple of days!





INGREDIENTS 1/2 Cup Cooked Farro

1 Can Chickpeas (rinsed and drained)

Large Handful of cherry tomatoes - finely sliced

1 Small Cucumber - finely diced

2 tbsp Kalamata Olives

Big Bunch of Fresh Parsley

100g Feta Cheese


Vinaigrette


4 Tablespoons Olive Oil

1 Tablespoon Fresh Lime Juice (1/4 lime)

1 Tablespoon Red Wine Vinegar

1/4 Teaspoon Dried Oregano

Pinch of Garlic Powder

Salt & Pepper to taste


How to make Mediterranean Farro Salad:

  • After cooking, the farro, some knife skills are all you need!

  • Combine chopped tomatoes, cucumber, Kalamata olives and lots of fresh parsley.

  • Mix your vinaigrette - I like to use a small jar.

  • Combine everything and give it a good toss.

  • Top with feta, some extra sprigs of parsley and voila!


VARIATIONS:

  • If you can’t find farro, you could use barley, quinoa, whole wheat couscous, brown rice, or any other grain.

  • Chickpeas can be swapped out of any other bean.

  • If you don’t like feta, skip it or use another cheese.

  • Add in extra veggies like roasted red peppers, sundried tomatoes, artichokes or chopped spinach.

  • Mix up the herbs - you can either keep it simple with one fresh herb or mix it up! Parsley, dill, mint and even coriander work very well.

  • For extra crunch add some toasted pine nuts or roasted pistachios.

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