A Mediterranean Summer Salad
Summer is all about fresh ingredients, lots of color and easy preparation. Farro is a new discovery for me! I admire the ancient grain’s nutty flavor and crunchy texture. But it also packs a nutritional punch with high levels of B3, zinc, magnesium and fiber. It is a fan favorite in Italy and is often the star in Tuscan soups, healthier risottos and salads! If you are gluten free, substitute farro with quinoa.
2 cups of farro
2-3 peaches washed and diced, leave skin on (The Peach Truck is back in Nashville!)
1 cup of roasted hazelnuts (Filberts)
1/2 cup chopped fresh mint
1/2 cup chopped fresh Italian parsley
1/2 cup chopped and pitted Castelvetrano (the bright green) olives
1 cup dried cherries
1 cup Manchego cheese (use vegetable peeler to make ribbons)
A tbsp. of honey
This recipe is ridiculously easy to prepare! Bring the farro to a boil and simmer for 20 minutes. While the farro is cooking, roast your hazelnuts in the oven and then smash them in a kitchen napkin with the bottom of a soup can! Stir in olive oil and sea salt to cooked farro. Next, toss in all the remaining ingredients! The Sicilian Castelvetrano olives pair nicely with the Spanish Manchego, roasted hazelnuts, mint & honey, and the dried Montmorency cherries! At the end drizzle with honey and a squeeze of a lime! We enjoyed this recipe with roasted salmon and a green salad! And it promises a fabulous “leftovers” lunch!