When possible, I like to set aside some time on Sundays to plan my lunch for the rest of the week. I try to make these recipes easy to purchase and easy to make in large quantities. This way, I don’t spend too much time mulling over quantities at the grocery and I don’t have to worry about lunch plans for the next several days.
My Mediterranean Farro Salad packs refreshing flavor with juicy tomatoes, fresh dill and a bright sherry vinaigrette. Plus, it’s filling because of the farro, asparagus and green beans. My favorite thing about it, though, is that it keeps well in the fridge for 5-7 days!
Prep time: 10 minutes
Cook time: 35 minutes
- 2-1/2 cups water (plus additional, for blanching)
- 1 package farro (8 ounces)
- 1 bunch asparagus
- 1-1/2 cups green beans
- 1 yellow bell pepper, medium dice
- 1-1/2 cups grape tomatoes, halved
- 1/2 small red onion, chopped
- 3 tablespoons chopped fresh dill (or scant half package)
- 1/2 cup crumbled light feta cheese
For the sherry vinaigrette:
- 1/2 cup olive oil
- 1/4 cup sherry vinegar
1. In a medium saucepan, bring 2-1/2 cups water to a boil. Stir in the farro, reduce heat to simmer and cover until farro is al dente, about 25-30 minutes. Set aside to cool.
2. In a large pot, bring water to a boil. Blanch asparagus and green beans until slightly tender, about 3 minutes. Set aside. When cool enough to handle, slice the asparagus and green beans into bite-sized chunks.
3. Toss the cooked farro and blanched asparagus and green beans with bell pepper, tomatoes, red onion, dill and feta cheese.
4. To make the vinaigrette, whisk together olive oil and sherry vinegar in a small bowl. Pour on top of the salad and gently toss to combine.
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