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Farro Salad

I love the quickly sauteed zucchini and yellow squash with the hint of feta cheese and basil with the lemon. Everything in this salad comes together so absolutely perfectly. This is also one of those dishes that gets better with time. Letting the farro sit with that light and delicious dressing only intensifies the flavors. So, if you can, make it ahead or even the day before you want to enjoy it. Or enjoy it for lunch the next day after your side dish from the night before.
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Course lunch, Salad, Side Dish
Cuisine American, Italian
Servings 4

Ingredients
  

  • 2 medium zucchini thinly sliced
  • 2 medium summer squash thinly sliced
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked pepper
  • 3 garlic cloves minced
  • 1 ½ cups cooked farro
  • ½ cup crumbled feta cheese
  • ½ cup pine nuts
  • ¼ cup chopped fresh basil
  • Lemon Vinaigrette
  • 3 tablespoons lemon juice
  • 2 tablespoons champagne vinegar
  • 1 1/2 tablespoons honey
  • 2 garlic cloves finely minced or pressed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup extra virgin olive oil

Instructions
 

  • Heat a large skillet over medium-low heat and add the olive oil. Stir in the zucchini and squash
  • with a big pinch of salt and pepper and stir. Cook, stirring often, until the zucchini gets soft
  • and slightly caramelized, about 20 to 25 minutes.
  • While the zucchini cooks, you can prepare the farro and toast the pine nuts. As a note, this is a
  • great salad to use leftover farro, rice or quinoa! You can make the farro ahead of time.
  • To toast the pine nuts, heat the nuts in a skillet over medium-low heat. Toss the nuts and shake
  • the pan a few times until they are golden and fragrant, about 5 minutes.
  • To make the salad, combine the farro with the squash in a large bowl. Toss in the feta cheese,
  • pine nuts and fresh basil. Add about ¼ cup of the dressing, tossing well. Taste and season with
  • salt and pepper as needed. If needed, you can add more dressing, or serve the salad as is with
  • the dressing on the side.
  • Lemon Vinaigrette Dressing
  • In a bowl, whisk together the vinegar, lemon juice, honey, garlic, salt and pepper. Continue to
  • whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed
  • container for a week or so, so feel free to make a double batch if desired! ENJOY!
Keyword farro, farro salad, healthy options, lunch, side dish