This simple summer salad shines with fresh local ingredients. Play with amounts of herbs and veggies to suit your preference. We love Farro in this salad, but Wheat Berries would be a wonderful substitution in a pinch.
Farro + Sumac Summer Salad
1 cup dry Flourist Farro, cooked according to directions here
1/2 cup pumpkin seeds, lightly toasted
1 red bell pepper, diced
1/2 english cucumber, chopped
1/2 cup fresh mint leaves, chopped
1/2 cup parsley, minced
1 bunch scallions, chopped (whites + greens)
1 cup pitted Kalamata olives
100g cubed feta
1/4 cup olive oil
3 tbsp red wine vinegar
1.5 tsp salt (more to taste)
2 tsp sumac
Juice of half a lemon
Cook the Farro according to stovetop directions here. When the farro is ready, drain and rinse well and set aside. Toast the pumpkin seeds over dry heat on the stovetop until lightly browning, or toast in the oven on a flat baking tray for 10 minutes at 350 degrees. Set aside to cool completely.
Prepare the bell pepper, cucumber, mint, parsley, and scallions and add to a large mixing bowl. Add the cooked and drained Farro, toasted seeds, feta, olives, vinegar, olive oil, salt, sumac, and lemon juice. Toss all the ingredients together well and taste for seasoning.
Serve at cold or at room temperature. Serves 6-8 as a side or 3-4 as a light meal salad.