Summer Grain Salad

Name: Summer Grain Salad
Yield: 4 servings
Ingredients: 2 cups uncooked farro (or you can use quinoa, barley, or your favorite grain); 1 large cucumber or zucchini; 3 cups sliced tomatoes and/or cherry tomatoes; 1/2 cup feta Dressing:; 2 tablespoons olive oil juice from one lemon; 1 tablespoon honey; 1/3 cup shredded basil or minced parsley

Serves 4

Adapted from Erin Alderson

cucumbers summer squash tomatoes

Method

1
Bring a large pot of water to a boil, add farro, and cook until tender; 15-20 minutes. When farro is done tender (it will still be slightly chewy) drain and place in a large serving bowl.
2
If using cucumber, cube the cucumber. If using zucchini, thinly slice if using raw or cube if roasting or sautéing. You can also grill or broil zucchini and then chop.
3
Slice cherry tomatoes in half, toss with farro. Add cucumber or zucchini. Sprinkle feta on top.
4
Whisk together olive oil, lemon juice, honey, and herbs. Drizzle over salad and lightly toss until salad is coated. Let sit and chill slightly before serving.

From the farm's kitchen

View the original recipe