Farro Salad Gets a Summer Makeover.

Remember Farro Salad? It’s a favorite around here. Sadly, beets are a going out of season. Why not give the dish a warm weather update? Challenge accepted.

While I think balsamic vinaigrette would be beautiful here, I changed it up a bit with a dressing that maximizes the fresh herbs on my porch. I traded the beets for cherry tomatoes, grilled on kabob skewers. I stirred a bit of fresh basil in to finish. The result? Delish!

Summer Farro Salad

1 cup dry farro, cooked to package directions, then drained

1/4 cup + 1 tablespoon Greek-ish dressing* or your favorite bottled variety

1 teaspoon Greek seasoning

2 tablespoons fresh basil, chifonnade

1/2 cup crumbled feta cheese

approximately 30 cherry tomatoes, grilled if you like

Combine all ingredients, chill and enjoy.

For this meal, I added Emily’s blackened tofu (delish!) to the top of my salad. I made Vore a grilled chicken breast while I was searing off the tomatoes. He approved! You will too.

*Greek-ish Dressing. Add the following to your blender: 2 tablespoons fresh oregano, 1 tablespoon fresh basil, 1/4 cup white wine vinegar, 1/2 cup extra virgin olive oil 1/2 teaspoon salt, 1/2 teaspoon pepper. Blend. Towards the end, stir in 2 tablespoons feta. Store leftovers in a shaker…It will separate a smidge and needs a little man handling before you use again.

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