The other day I was craving a hearty grain salad, and also looking for ways to use up some extra veggies from our Singh Farms basket (read about that here). So this farro salad I am about to share was very much a “use up what you have” type of a recipe 😉 After mixing together what I had, I ended up with a Mediterranean inspired dish. Quite tasty!
It turned out so tasty (and colorful), that I decided to snap a few pictures, and save the ingredients to share them back with you all. There’s just one thing… I added a little of this and that, with no measuring, until I liked the way it tasted. So, this is more of a flavor inspiration than a true recipe. Take the ingredients and mix away, a little of this and that at a time, until you come up with a salad that tastes good to you. That is half the fun of cooking! I hope this “recipe” gives you some inspiration to try making your own tasty creation.
This farro salad is perfect topped with a protein, feta cheese, and a few crushed red pepper flakes.
When I made this salad, we had some extra king crab left over from dinner the night before. Not something I often have handy, but it was delicious topping this farro salad! You could also substitute any other leftover fish (grilled salmon, perhaps), or chicken, as some additional protein.
Curious what I included? Here’s the ingredient list and a few basic instructions.