How to Make a Farro Summer Salad

by Lisa Gaub

I created this vibrant salad to celebrate the garden's bounty. Be sure to use fresh, crunchy ingredients. It happens to be gluten free and if you omit the feta, it is also vegan. Can be made ahead.

Supplies

  • 8 Ounces Farro
  • 15 Ounces Chickpeas (garbanzo beans)
  • 1 ¼ Cups Fresh English peas
  • ⅓ Cups Extra virgin olive oil
  • 2 Lemons
  • 1 Cup Celery (4 stalks)
  • 1 Bunch Radishes
  • 4 Cups Arugula
  • ½ Cups Fresh Dill
  • 1 Tablespoon Salt
  • ½ Cups Feta cheese (optional)
  • Black pepper & sea salt to taste
  • Instructions

    Step 1

    Gather all of your ingredients.

    Step 2

    Boil water plus 1 Tablespoon of salt in a large pan.

    Step 3

    While water is heating, chop celery and radishes into 1/4 inch slices. Cut radish slices in half. If celery stalks are wide, slice in half lengthwise.

    Step 4

    Add farro to boiling water and stir. Follow package directions for amount of time (mine said 10 minutes).

    Step 5

    While farro is cooking, rinse chickpeas in cool water.

    Step 6

    When there is 4 minutes left on the farro, add the drained chickpeas to the pot.

    Step 7

    When there is 1 minute left on the farro, add the English peas to the pot.

    Step 8

    When the farro is done cooking, drain the contents of the pot into a colander. Rinse with cool water for a minute to stop the cooking.

    Step 9

    Once the contents of the pot are drained and rinsed, return them to the pot.

    Step 10

    Add the olive oil and stir.

    Step 11

    Squeeze the juice of one lemon (approx 1/3 cup). Stir into the pot.

    Step 12

    Chop or tear up 1/2 cup of fresh dill.

    Step 13

    Stir the celery, radishes, and dill into the pot.

    Step 14

    Taste test and add salt and pepper to taste.

    Step 15

    Stir in the arugula until thoroughly coated. Cut the second lemon and squeeze into the salad to taste.

    Step 16

    Transfer salad to a bowl with a sealable lid. Add feta, if desired. Refrigerate until cool, at least one hour.

    Step 17

    Serve cool or at room temperature. Keeps for a few days, though best fresh and crunchy! Enjoy!