Summer Farro Salad with All the Things

This summer farro salad is a great way to use up a bounty of fresh vegetables and greens.

How do you approach dinner? Do you write out one of those Instagram-worthy meal plans for the week? (Go you!) Or just cook the first thing that comes to mind? For me, it all revolves around what vegetables are staring back at me when I open the fridge.

Whether they’re seasonal beauties from the farmers market, something I miraculously grew in our garden (hallelujah, baby Jesus – I think I’m finally getting the hang of it), or whatever I got at Wegmans, the vegetables decide the shape dinner will take.

If I have cauliflower, for example, I’ll probably make something Italian-ish – like this pasta – because cauliflower loves lemon, briny things (capers, olives, etc.), and herbs. If there’s broccoli, I’m likely to char it for a grain bowl or turn it into a stir-fry or Thai-ish tomato coconut curry. Either way, it’s an intuitive process and I rarely use a recipe.

In the summer, it’s all about the raw veg. I wait all year long for the spicy radishes, prickly cucumbers, and savory tomatoes to arrive at the farmers market – and of course, the go-to recipe there is salad. But a pile of raw vegetables in a bowl hardly a meal make. Even in the summer when it’s hot AF, dinner still calls for more heft and substance. Which is where this summer farro salad comes in.

Adding whole grains and/or legumes to your salads bulks up the fiber and protein content, taking them from side dish to main course territory. This dish starts with chewy farro grains, whose satisfying texture I adore. Then you toss in all the raw veggies, greens, and herbs you have on hand; add brightness with something salty (I always have capers but chopped olives, marinated artichokes, or preserved lemons will do); balance that saltiness with a pop of sweet – namely, dried fruit (I love golden raisins, but you can sub in dried currants or chopped apricots); then tie it all together with a basic vinaigrette.

Although the summer farro salad outlined below is perfect the way it is, this recipe is really just a template so you can sub in whatever ingredients you have on hand. The concept is great for the colder months as well, since it works with any roasted cruciferous veg (cauli, broccoli, Brussels sprouts) or root veg (sweet potatoes, carrots). You can eat the salad immediately after making it, but it’s also great after you let it sit for a while to combine all the flavors – about 30 minutes.

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