Farro Salad With Tomatoes, Cucumber, Mint and Feta
Doesn’t this look fabulous? It’s a summer farro salad (remember farro, the ancient grain of the Gods?) based on a combination of flavors from the zucchini and feta salad I made last week and my classic tabbouleh recipe.Being able to substitute ingredients (farro instead of bulgur wheat) and combine new ingredients (adding feta to a classic tabbouleh) really makes cooking fun and tasty! For me it all started with my tomato harvest. I think I’ve mentioned my garden on steroids several times this year – never in my life have I been so successful growing things! The tomatoes above are a one day harvest – I picked twice as many as this again today and am preparing to freeze some of them before they go bad. Start by slicing a couple of large tomatoes in half horizontally to expose the seeds… …then use your finger to scoop out the seeds and toss them. After peeling a large cucumber, cut it in half lengthwise, then use a spoon to scoop out the seeds (also trash those). Dice up the tomatoes and cucumbers… …and grab a good handful each of parsley and mint. Mince the herbs nice and fine with a good chef’s knife……and zest and juice a lemon. Crumble or cut into a small dice a nice wedge of feta cheese. Farro takes awhile to cook, so the last time I made a huge batch of it and froze it in 2 cup containers in the fridge. Mix everything together in a large bowl and toss to combine. Finish your dish off with a high quality extra virgin olive oil and salt and pepper to taste. I may have mentioned before that I belong to the Olive Oil of the Month club, so I get artisinal oil from Italy shipped to me each month – can’t beat it!
Total Steps
7
Ingredients
9
Tools Needed
7
Ingredients
- 2 cups tomatoes, diced
- 2 cups cucumber, diced
- 2 cups farro, cooked and cooled
- 1 lemon
- 2 tablespoons parsley, minced
- 2 tablespoons mint, minced
- 3 ounces feta cheese, crumbled
- extra virgin olive oil(optional)
- salt and pepper(optional)
Instructions
Step 1
Slice large tomatoes in half horizontally. Scoop out and discard the seeds, then dice the tomatoes.
Step 2
Peel a large cucumber, cut it in half lengthwise. Scoop out and discard the seeds, then dice the cucumber.
Step 3
Mince the parsley and mint.
Step 4
Zest and juice the lemon.
Step 5
Crumble or cut the feta cheese into small dice.
Step 6
In a large bowl, combine the diced tomatoes, diced cucumber, cooked and cooled farro, lemon zest, lemon juice, minced parsley, minced mint, and crumbled feta cheese. Toss well to combine.
Step 7
Add extra virgin olive oil, salt, and pepper to taste.