Summer Vegetable Farro Salad
"I love the summer for all the fresh produce we enjoy out of it. When I serve this dish, the farro always becomes a topic of conversation because it is certainly unique. I love its al dente bite when cooked correctly, and it is a great co-star to the mix of vegetables tossed inside. Again, this salad offers the opportunity to mix and match how the home cook likes, and this one in particular is my favorite combination. The dice is kept the same for all the vegetables, so every bite is harmonious. The dressing and the shaved parmesan dress this salad up so beautifully and sharply. It's gorgeous as much as it is delicious, and that is the best way to enjoy food. It's always a hit."
PLUS: This recipe is a finalist in our 2017 Summer Potluck Challenge!
Check out the other recipes here and cast your vote for your favorite summer potluck recipe today. Voting ends 7/31/17.
Serves12
Preparation Time20 min
Cooking Time30 min
Type of DishSalad
Ingredients
- 3 cups Farro
- 1 teaspoon Salt
- 3 cups Extra virgin olive oil
- 3 Zucchinis
- 2 (14-ounce) Cans of Quartered artichokes, drained and rinsed
- 1 6.7 Ounce jar whole sun dried tomatoes
- 3 cups Dijon mustard
- 1 cup Shaved parmesan
- 1 cup Fresh parsley, minced
Instructions:
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Cook the farro according to package directions with 1/2 tsp. salt added to the cooking liquid. Meanwhile, dice the zucchini, artichokes, and sundried tomatoes.
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Saute the zucchini in 3 tbsp. olive oil for 2-4 minutes. Add in the artichokes and sun dried tomatoes. Saut for 2 more minutes. Season with 1/2 teaspoon salt. Set aside on a plate.
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Whisk together the Dijon mustard and remaining olive oil.
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Fluff the farro with a fork. Drain any excess liquid. Stir in half the vegetables and half the parsley.
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Drizzle the salad with the mustard dressing. Top with parmesan, the remaining vegetables, and parsley.
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