Tag Archives: summer food

Farro salad with tomatoes + herbs

Sometimes (like… very rarely) I make something worth sharing with both my family and the entire internet.  This farro salad with tomatoes + herbs is one of those things.  I planned to make tabouli the other day, but was missing 80% of the ingredients.  So, I threw this together instead and the rest is history in my fridge.

Cooking farro does require the use of the stove, which I know is not ideal when it’s 900 degrees out… but hey.  Grab a wooden stirring utensil with one hand, and an ice cold beverage with the other and you’ll be just fine.

This farro salad makes a great (and easy, per usual for my recipes) side dish for summer parties and I can personally attest to its worthiness as a leftover lunch.  Nick and I split a serving at the beach today and it was really good… until he reached a very sandy little hand directly into the bowl.  Related: His new favorite phrase is “a bite please, mama!”

farro salad with tomatoes + herbs

FARRO SALAD WITH TOMATOES + HERBS

This recipe is vegetarian and serves 8 (-ish).  Substitute quinoa for farro to make this salad gluten-free and omit the feta to make the recipe vegan.

Ingredients:

  • 2 cups organic farro
  • 4 cups water
  • 1 tsp salt
  • 2 cups cherry tomatoes, quartered
  • 1 small yellow onion, diced
  • 1/2 cup parsley, chopped
  • 2 garlic cloves, chopped
  • 1/4 cup crumbled feta cheese (or more… YOLO)
  • Juice from half a lemon
  • 1/4 cup olive oil
  • Black pepper, to taste

Directions:

  1. Rinse farro under cold water.
  2. Combine water, farro and salt in a medium saucepan.  Cover and bring to a boil.
  3. Reduce heat to medium and simmer for approximately 20 minutes (until the farro is tender), stirring occasionally.  
  4. While the farro is cooking, combine tomatoes, onions, garlic, parsley, feta and olive oil in a large serving bowl.  
  5. Sip your cold beverage.
  6. Add farro and additional olive oil and/or lemon juice, if needed.  Add freshly cracked black pepper and salt, if you wish.  Chill or serve warm.

I hope you and yours are enjoying plenty of summer fun + plenty of delicious summer food.

Also On Tap for Today:

  • Celebrating the 4th …with gratitude to everyone who is working to make our country a kinder, more peaceful, more inclusive place to raise our children.
  • Making tie dye shirts with Grace (there is a reason why the kit included gloves… and I have the tie dyed hands to prove it)
  • While you’re in the kitchen: 29 things to get rid of (donate, if possible!) from Apartment Therapy

What ingredients do you always have on hand?

 

Today: Six minute hummus plate.

I promise, there is hummus under all that goodness.

When it’s approximately 9,012 degrees out, the last thing I want to do is turn on the oven or serve something hot ‘n heavy to friends and family.  These super easy hummus plates look gorgeous, they’re the perfect way to incorporate all the fresh produce available this time of year, and… they take, like six minutes to make.  

Granted, you could make your own hummus… but that’s more time spent in the kitchen and less time spent floating on a pool noodle.

Six minute hummus plate

Vegetarian, gluten free (contains dairy); Serves 1 pregnant woman named Elizabeth, or up to 6 people… sort of depends on the crowd.  

Ingredients:

  • 1 8 oz. container of hummus (I used a zingy lemon hummus from Whole Foods Market)
  • 1/4 cup crumbled feta cheese
  • 1/2 English cucumber, peeled and chopped
  • 1/2 (small) red onion, chopped
  • 2 (small) sweet bell peppers, seeded and chopped
  • 1 handful cherry tomatoes, halved
  • 1 handful of fresh dill, finely chopped
  • 1 tsp fresh lemon zest

Directions:

  • Minute one: Wash your hands.  Safety first, hummus second.
  • Minutes two-four: Chop your vegetables as instructed above.
  • Minute five: Evenly spread hummus in a shallow serving plate or platter (I used a ceramic tart pan).
  • Minute six: Artfully (or haphazardly, it’s totally up to you) top your hummus with feta, vegetables, dill, a little more feta, and some lemon zest.

It’s summer.  Everything should be this easy.

Also On Tap for Today:

What’s the coolest thing you’ve ever made with a pool noodle?  I’m personally a big fan of tying one in a knot (so it looks like a pretzel), sitting on it, and pretending I can float upright.  So… there’s that.