It’s been a long time coming, but I’ve finally coerced my wife into contributing another post about food/cooking to this blog. We were all first introduced to her when she shared a strawberry goat cheese bruschetta recipe with us and we have been begging for a follow-up ever since. I can vouch for the following having devoured it recently and think you will enjoy just the same.

I give you my better half:     

I’ve made this salad countless times this summer and I’m sharing the “recipe” because I’m guessing there’s a good chance you’re looking for more ways to enjoy the peak-of-season tomatoes and basil that’s so prolific right now in gardens and farmer’s markets across the land. Or, maybe you’re searching for something different to bring to that end of summer BBQ.

I use the word “recipe” loosely because, as you’ll see, this is really just a blueprint. I apologize in advance if you’d prefer more precise measurements and method, but this is a case of “a little more of this, a little less of that”, based on your preferences and what you have on hand. This “recipe” is really hard to mess up.

It’s quick  to pull together and the amounts can be easily flexed up or down to feed whatever sized crowd you have. Easy, delicious, summery and can we call it healthy? A winner in my book.

Farro* Salad with Tomatoes, Basil, Feta & Olives

*If you’re unfamiliar with farro, as I was just a few months ago, let me introduce you…it’s a satisfyingly chewy and hearty grain that is also really good for you. I’m able to find it in larger, well-stocked grocery stores without a problem. You can absolutely make this with something more familiar, like orzo (which I’ve done many times), but I think using farro makes this a standout. I urge you to give it a try!

Ingredients:

1 cup dry farro, prepared according to package directions
(you can sub any small shape pasta, or another grain of choice…this will make a nice amount for a side dish for 4 or 6)

Tomatoes, chopped
(at least 1 cup, more if you’d like…with great tomatoes, you can never really have too much… use a mix of colors and varieties for extra punch…my go-to combo has been yellow Sun Sugar and Red Currant cherry tomatoes – delicious!)

Psst … John here … I grew those tomatoes … go me

Kalamata olives, pitted and chopped
(at least 1/3 cup, more if you’re an olive fan)

Feta cheese, crumbled
(I’ve been buying 8 oz chunks of feta and using at least half of it per recipe…sub another salty cheese of choice if you don’t dig feta)

Fresh basil, torn or cut into thin strips
(not sure what to tell you about amounts…I like to use a lot)

Olive oil

Lemon

Salt & pepper

Method:

Place cooked farro (or pasta) in bowl and allow to cool slightly. Add tomatoes, olives, feta and basil. Drizzle liberally with olive oil, and the strained juice of one lemon. Add salt and pepper to taste.

If you’d prefer a “proper” dressing recipe with exact measurements instead of this more casual approach, there are countless versions online…I’d look for one that includes the same basics of olive oil, lemon juice (or maybe even red wine vinegar) and perhaps a squeeze or two of honey. You can whisk that up and pour over the farro while still warm to absorb.

One final note, if you make this ahead of time, you may find that the salad dries out a bit in the refrigerator and therefore you may need to add more olive oil,  lemon and salt. Make sure you taste before serving.

Enjoy these last few weeks of summer!