I made a pretty delicious summer meal over the weekend, if I don’t say so myself. It included a Mediterranean farro salad based off of this recipe. I really love farro for its density and slightly nutty flavor. Of course quinoa is always a great go-to grain but I think I’m going to keep branching out in my grain exploration.
After preparing the farro, I added tomatoes, sliced onion, kalamata olives and French feta cheese, which I’m not sure I’d ever had before but really made the salad. I mixed it all together with a little olive oil, balsamic vinegar, lemon, salt and pepper and voilà! The salad accompanied baked salmon with a cucumber dill yogurt sauce and a glass of rosé. Summer never tasted so good!