Hey everyone, Chef Sunny Bloom here, and boy oh boy, has the weather been a scorcher! My poor cat, Mittens, is practically melting, and I've become her personal ice-water delivery service. It's a funny sight, her snubbing my fancy iced bowls only to sneak a sip of questionable rainwater. Cats, right?!
This heatwave has also turned me into a reluctant morning person. I'm up at the crack of dawn hitting the pavement, all in the name of avoiding heatstroke during my runs. It's a struggle for this night owl, but those quiet morning moments, with nothing but birdsong, are kind of magical, I must admit.
All this heat has got me craving one thing: salads! And not just any salad, I'm talking about my absolutely delicious, incredibly easy, and packed-with-goodness Summer Farro Salad. It's been my constant lunch companion, and I just had to share the recipe with you all.
This salad is a wonderful mix of textures and flavors. The nutty, chewy farro forms the base, which I like to batch-cook at the beginning of the week to save time. It's the perfect canvas for colorful veggies, fragrant herbs, and a zesty lemon dressing. And while the original recipe calls for certain ingredients, feel free to adapt to your liking, a little fennel, shredded cabbage or whatever other veggies you have on hand will work great!
The Star of the Show: Farro If you have never tried farro, you must! It's a fantastic grain that's both healthy and satisfying and really elevates your salads. It doesn't go soggy and provides a lovely texture. Cook it up like pasta, in a pot of plenty of water, and you'll have the perfect base for salads all week long. If you're avoiding gluten, feel free to swap it for quinoa, brown rice, or even wild rice.
Let's get into the details of the recipe. You can tweak it based on what you have available in your garden, fridge and pantry.
Ingredients
For the Salad:
- 1 cup dry farro (or quinoa for a gluten-free option)
- 2 ears of fresh corn
- 2 medium zucchini, sliced
- 2 tablespoons olive oil
- 2 cups cherry tomatoes
- 1 red bell pepper, thinly sliced
- 4 celery stalks, sliced
- 1 large spring onion, finely chopped
- 1.5 cups cooked chickpeas
- 1/4 cup fresh basil leaves, shredded (or mint if you prefer)
For the Dressing:
- 1 clove garlic, finely grated
- 3-4 tablespoons fresh lemon juice, plus zest of 1 lemon
- 3 tablespoons extra virgin olive oil
- 2 teaspoons maple syrup
- Salt and freshly ground black pepper, to taste
- Pinch of red pepper flakes (optional)
Instructions
Get the Farro Ready:
- Rinse the farro well and cook it in a large pot of boiling water until tender. I have found that 35-40 minutes is the sweet spot to achieve a good al dente consistency. Drain and let it cool.
Grill the Goodness:
- Heat up a griddle pan on low heat. Brush the corn with a bit of olive oil and grill, turning occasionally, until cooked through and lightly charred. Once cool, cut the kernels off the cob with a sharp knife.
- Brush the sliced zucchini with a little olive oil, season with salt and pepper and grill until nicely charred on both sides. Allow to cool and chop them in bite-sized pieces.
Prep the Veggies:
- Chop the cherry tomatoes into quarters, thinly slice the bell pepper and celery, and finely mince the spring onion.
Mix it All Up:
- Combine the cooled farro, chickpeas, grilled zucchini, corn, remaining veggies, and shredded basil in a large bowl.
Whip Up the Dressing:
- To mellow the garlic's intensity, mix the grated garlic with 2 tablespoons of lemon juice in a small bowl and let it sit for 10-15 minutes.
- Combine the garlic mixture, remaining lemon juice, zest, olive oil, maple syrup, salt, pepper, and red pepper flakes (if using) in a small bowl or jar. Whisk well to combine or shake it all together if using a jar. Add another tablespoon of lemon juice if needed.
Dress and Enjoy!
- Pour the dressing over the salad and toss gently to coat everything well. Serve immediately or chill for later. This salad tastes great at any temperature.
Tips and Swaps
- Get Creative: Feel free to add or substitute other veggies. Roasted red onions, yellow squash or some chopped kale would all be delicious additions.
- Herb it Up: Mint makes a wonderful alternative to basil.
- Make it Ahead: The components of this salad can be prepped in advance, perfect for when you are short on time, I like to cook the grains ahead of time.
- Protein Power: Add some grilled halloumi or a sprinkle of toasted nuts or seeds for extra protein.
This salad is a nutritional powerhouse, perfect for those hot summer days. It's a great way to enjoy seasonal produce and is so easy to throw together. So, ditch the heavy meals, embrace the fresh flavors, and get ready to fall in love with this Summer Farro Salad!
If you try this salad, tag me on social media, I'd love to see your versions! Happy cooking!
Chef Sunny Bloom