I’m so excited to be working with my friends at Amber Waves Farm in Amagansett, New York this summer. The farm grows organic vegetables, fruit, flowers, and wheat and over the last few years I have loved experimenting with the different fruits and veggies that show up in the CSA box each week. This year, Amber Waves opened a beautiful new farm store, and to celebrate, I’ll be sharing recipes inspired by what’s in season and available at the farm all summer long. Wherever you live, I hope you’ll find inspiration to cook seasonally, eat locally, and explore delicious new ways eat your way through the summer!
This week I’m excited to share my recipe for Greek Grain Salad- an easy, crowd-pleasing side for all your summer P’s (parties, picnics and potlucks!) Big grain salads are one of my go-tos for cooking for groups, and this one in particular makes great use of summer vegetables – Amber Waves grows peppers, cucumbers, cherry tomatoes, parsley and even onions and garlic.
This salad has all the flavors and satisfying crunch of a classic Greek salad, with farro instead of lettuce. Farro is my favorite grain – it’s deliciously nutty and chewy and only takes a half hour to cook, or 10 minutes if you can find the pearled kind. In this case, farro not only makes the salad a more substantial side for a party but also makes it a better dish to prepare in advance, and a better one to bring to the beach! Speaking of the beach, it might just be time for a dip…
Greek Grain Salad
- 1½ cups farro
- Kosher salt
- 2 red bell peppers, cored, seeded and cut into ½-inch wide strips
- Extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons red wine vinegar
- 1½ teaspoons minced garlic (1 large clove)
- ½ teaspoon dried oregano
- Freshly ground black pepper
- 1 large English cucumber, halved lengthwise, seeded, and ½-inch diced
- 1 pint cherry tomatoes, halved lengthwise
- ¾ cup small-diced red onion
- ½ cup chopped fresh parsley
- ½ cup pitted Kalamata olives
- 8 ounces feta cheese, ½-inch diced
- Preheat the oven to 400 degrees and line a sheet pan with parchment paper.
- In a large saucepan, combine the farro, 4 cups water, and 1 teaspoon salt. Bring to a boil, then lower the heat and simmer, uncovered, for 30 minutes, or until the farro is tender. (If all the water evaporates before the farro is tender, add an additional 1 cup water.) Drain any remaining liquid and place the farro in a large bowl.
- Meanwhile, place the red pepper slices on the prepared sheet pan and toss with 2 teaspoons olive oil and ¼ teaspoon salt. Roast for 20 minutes, turning once halfway through, then set aside to cool.
- In a small glass measuring cup, whisk together the lemon juice, vinegar, garlic, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Slowly whisk in 3 tablespoons olive oil. Pour the dressing over the hot farro, stir well, and allow to cool to room temperature, stirring occasionally.
- Add the roasted peppers, cucumber, tomatoes, red onion, parsley, and olives to the farro. Mix until combined, then gently fold in the feta. Serve or store in the refrigerator, covered, for up to 3 days, before serving.Copyright 2017, Lidey Heuck, All Rights Reserved