Recently we were at a writer’s retreat with some friends of ours. It was a beautiful weekend with time to relax, be inspired by one another’s stories, wiggle our toes in the lake, get a little paddle boarding in and share delicious meals. The first evening we prepared dinner and the dish that was front and center, was this Early Fall Farro Salad. We used it as a bed for baked white sole. It was a dinner full of fresh, clean flavor not to mention, the best of conversations!
Early Fall Farro Salad Recipe
Author: LoveFeast Table
Cuisine: vegetarian
Serves: 12
Ingredients
- 2 C farro (we used quick cooking from Trader Joes)
- 4 C water
- 2 cucumbers, medium diced
- 2 pt. grape tomatoes, sliced in half
- 1 avacado, medium diced
- 6 ears of corn, cooked (either steamed or roasted) then cut off the cob
- 1 red pepper, medium diced
- 1 orange pepper, medium diced
- ½ C fresh basil, chopped
- 3-4 cloves of garlic, minced
- 1 lime, juiced
- salt & pepper
Instructions
- Bring water to a boil in a saucepan.
- Add farro and cook for 10 minutes until tender.
- Drain farrow in a colander then rinse with cold water.
- Toss all other ingredients together.
- Season with salt and pepper.
