This hearty lunch or side salad is the perfect vehicle for summer zucchini and fresh garden carrots and herbs. The spice mixture adds a layer of flavour that pops with the herbs and our always popular Epic Dressing. This salad is sure to become a crave-worthy summer staple!
Farro + Zucchini Salad:
2 cups cooked Farro (about 3/4 cup dry)
Roasted Vegetables:
5-6 carrots, roasted and cut diagonally (about 3 cups chopped)
1 large zucchini or 3 small (about 3 cups chopped)
3 tbsp olive oil for roasting
1 tsp dry cumin
1 tsp sumac
1 tsp fennel seeds
1.5 tsp salt
Salad Ingredients:
1 cup cubed feta
1 bunch green onions
1/2 cup chopped fresh mint
1/2 cup chopped fresh flat leaf parsley
1/3 cup minced pitted Castelvetrano Olives
3/4 cup toasted and crumbled walnuts
Epic Salad Dressing:
1/2 cup olive oil
1/2 cup white wine vinegar
2 tbsp Dijon mustard
1 tsp salt
2 tbsp sugar
Cook the Farro by combining the dry Farro (about 3/4 cup dry will yield 2 cups) in a large pot and covering with water (about 6 cups). Bring to a rolling boil and cook for 45-60 minutes, until the Farro grains are tender but chewy. When cooked, drain, quickly rinse, and set aside to cool.
Pre-heat the oven to 400 degrees. Toss the vegetables in a bowl with the olive oil, spices, and salt. Lay flat on a parchment lined baking sheet and cook for 25-30 minutes, until browned and fragrant. Toss a few times during the roasting process. Set aside to cool.
Prepare the remaining salad ingredients and add to a large bowl. Prepare the dressing (you will have extra, this can be used elsewhere). When all ingredients are at room temperature, combine the cook farro, vegetables, salad ingredients and dressing and toss gently to combine. Serves 3-4 as a side.
