Summer Grain Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Servings
6
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Course
Main Course, Salad
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Cuisine
American
Summer Grain Salad
Description
The salad uses farro that is cooked until tender, combined with kernels from grilled corn to introduce a smoky sweetness. Roasted garbanzo beans add a crunch contrast along with toasted almonds. Diced dried apricots provide a touch of natural sweetness, balanced by the acidity and sharpness of pickled red onions and lemon-garlic dressing seasoned with sea salt, black pepper, and red pepper flakes.
Fresh herbs including parsley and basil contribute green brightness and aroma. Goat cheese offers a creamy tang that complements the other ingredients. The mix yields a salad with a variety of textures from chewy grains to crunchy and creamy elements, suitable for a light meal or side dish in warm weather.
Ingredients
- 1 ounce can garbanzo beans drained and rinsed, O Organics® brand
- 3 tablespoons extra-virgin olive oil more for drizzling, O Organics® brand
- 3 ears corn husked
- 2 tablespoons lemon juice fresh
- 2 garlic grated, cloves
- ½ teaspoon salt more to taste, sea salt
- black pepper freshly ground
- red pepper flakes
- 4 cups farro from 1½ cups uncooked, cooked
- ⅓ cup dried apricot diced
- ½ cup parsley finely chopped, fresh
- ½ cup almonds Open Nature® brand; toasted
- ⅓ cup red onion pickled
- 1 cup basil fresh leaves
- 2 ounces goat cheese optional, or feta cheese
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper. Spread the garbanzo beans on a kitchen towel and pat them dry. Remove any loose skins. Transfer to the baking sheet and toss them with a drizzle of olive oil and generous pinches of salt. Roast for 20 to 30 minutes, or until golden brown and crisp.
- Heat a grill pan to medium-high heat. Place the corn on the pan and cook, turning every 3 to 5 minutes, until all sides of the corn are cooked and light char marks form, about 15 minutes. Remove and slice the kernels off the cob.
- In a large mixing bowl, whisk together the 3 tablespoons olive oil, lemon juice, garlic, salt, several grinds of pepper, and a pinch of red pepper flakes. Add the farro, corn, apricots, and parsley, and toss.
- Divide the salad among bowls (or into individual containers), and top with the roasted garbanzo beans, almonds, pickled onions, basil, and goat cheese, if using.
User Reviews
Overall Rating
5
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