Summer is the perfect time for easy, chilled salads! Daniel and I are trying to save money and eat in as much as possible, so I have been trying to throw things together that are in our pantry and need to be used. I am always looking for ways to change up our meals, whether it be the protein, the veggies, the seasoning or the starch. I bought this farro a few weeks ago thinking it would be a great way to try something fun since I don’t use it often. It did not disappoint! I tossed together this salad and served it chilled. I also used lemon white balsamic which added some great flavor– definitely worth trying! I love a chilled salad with a hot protein. So I topped it with some homemade turkey meatballs, which turned it into a great meal!
The weather this weekend was pretty and not too hot, so it was a perfect weekend to eat up on the roof and open once of our wines from our Napa trip earlier this year. Once we got up to the roof, it started to sprinkle a little. We got caught in the rain the night before in Brooklyn, so you would think we would have looked at the forecast before taking our food outside. Luckily, we were sitting at a table with an umbrella so we were able to sip our wine and eat our dinner and listen to the rain falling around us— some times a love a summer shower!
Lemon Farro Salad
- 9 oz farro cooked according to package
- 1/3 cup craisins
- 1/4 cup red onion thinly diced
- 3 oz crumbled goat cheese *can use feta*
- 1/4 cup extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp parsley chopped
- 1/4 cup white balsamic
- Cook farro according to package.
- Once farro is cooked and drained, combine all ingredients in a large bowl. Mix to well combine.
- Serve warm or chilled