Warm Farro Salad

Farro is one of my absolute favorite grains – I love it’s chewy texture. This weather calls for enjoying light salads like this one outside on the patio. This salad is great on its own for lunch, or I suggest serving it with turkey burgers or salmon for a delicious, nutritious dinner. Depending on what you have in your garden, you could add lots of different fresh herbs to this (for example: fresh mint, parsley or dill). Store any leftovers in an airtight container and enjoy cold!

1. Rinse farro under cold water. Bring a large pot of water to a boil. Add farro and simmer until almost tender, about 25 minutes. Add green beans during the last 3 minutes of cooking. Drain farro and beans and transfer to a mixing bowl.

2. Add olive oil, vinegar, garlic, red onion, basil, cranberries, salt and pepper and toss to combine. Gently fold in goat cheese.

3. Transfer to a serving dish and enjoy!

Warm Farro Salad

Serves 4

All you need:

1 1/4 cups farro

6 ounces fresh green beans, trimmed and cut into 1-inch pieces (about 1 cup)

3 tablespoons olive oil

1 tablespoon sherry vinegar (or balsamic vinegar)

1 peeled garlic clove, minced

2 tablespoons finely chopped red onion

8 fresh basil leaves, cut into ribbons

1/2 cup toasted chopped walnuts

1/3 cup dried cranberries

1 teaspoon kosher salt

1/4 teaspoon black pepper

2 ounces plain goat cheese, crumbled

All you do:

1. Rinse farro under cold water. Bring a large pot of water to a boil. Add farro and simmer until almost tender, about 25 minutes. Add green beans during the last 3 minutes of cooking. Drain farro and beans and transfer to a mixing bowl.
2. Add olive oil, vinegar, garlic, red onion, basil, walnuts, cranberries, salt and pepper and toss to combine. Gently fold in goat cheese.
3. Transfer to a serving dish and enjoy!