With Memorial Day around the corner, we will be entering into the start of the cold-grain salad season. Potato and pasta salads are key staples for summer BBQs. I am a huge fan of both, but sometimes it’s fun to serve something unexpected. This dish is made with Farro, which is an ancient whole grain, much like other whole grains such as barley, quinoa and wheat berries. Farro is a heart-healthy food with a great source of iron, high in fiber, nearly fat-free and completely cholesterol-free.
This salad is packed with summer flavors, with the dill & cucumber highlighting the freshness of this delicious make-ahead dish. Two of our favorite entrées to pair this salad with is grilled chicken or grilled swordfish. Happy kick-off to summer!
- 1 Cup Farro, Cooked
- 1/2 Bag Fresh Baby Spinach
- 1/2 Cup Slivered Sun Dried Tomatoes
- 1 Can Chickpeas
- 1/2 Cucumber, chopped
- 3 Green Onions, chopped, green part only
- 2 tbsp+ Fresh Dill, chopped
- 1/2 Cup Crumbled Feta Cheese
- Opa Greek Yogurt by Litehouse, Tzatziki Ranch Dressing
- Salt & Pepper to taste
Cook the farro as instructed on the package. Set aside and let cool. Chop the cucumber, green onion, dill and sun dried tomatoes, placing them all in a large bowl. Add the chickpeas and feta. Mix gently while slowly adding in the farro to ensure it’s all integrated well. Drizzle in the dressing to desired amount, noting that a little goes a long way. Sprinkle with salt & pepper. Cover and let the dish chill in the refrigerator at least an hour before serving. Before serving, mix all the ingredients again – you may need to add more dressing as the farro will soak some of it up. Serve cold or at room temperature alongside your favorite grilled meat or fish!