Summer Squash Basil Farro Salad with Lemon Vinaigrette
User Reviews
5
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Cook Time
1 hr
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Total Time
1 hr
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Servings
4 people
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Course
Main Course
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Cuisine
American
Summer Squash Basil Farro Salad with Lemon Vinaigrette
Description
Summer Squash Basil Farro Salad with Lemon Vinaigrette combines thinly sliced zucchini and summer squash cooked slowly in olive oil until soft and caramelized, which brings out their natural sweetness and tenderness. Stirring in minced garlic near the end imparts savory warmth without overpowering the squash. The main grain, farro, offers a chewy, chewy bite that balances the softness of the squash.
The salad incorporates crumbled feta cheese for a salty, creamy contrast and toasted pine nuts that add crunch and a toasty flavor. Fresh basil provides a herbaceous, slightly sweet brightness throughout. The dressing of lemon juice, champagne vinegar, honey, garlic, and olive oil ties all components together with acidity and a subtle sweetness.
Prepared farro can be cooked ahead, offering convenience. The salad serves well as a light meal on its own for warmer days or as a flavorful side alongside grilled meats or fish. The vinaigrette is gently tossed in to coat ingredients without drowning them.
Ingredients
- 2 zucchini thinly sliced, medium
- 2 summer squash thinly sliced, medium
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper freshly cracked
- 3 garlic minced, cloves
- 1 ½ cups farro cooked
- ½ cup feta cheese crumbled
- ½ cup pine nuts
- ¼ cup basil chopped, fresh
lemon vinaigrette
- 3 tablespoons lemon juice
- 2 tablespoons champagne vinegar
- 1 1/2 tablespoons honey
- 2 garlic finely minced or pressed, cloves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup extra virgin olive oil
Instructions
- Heat a large skillet over medium-low heat and add the olive oil. Stir in the zucchini and squash with a big pinch of salt and pepper and stir. Cook, stirring often, until the zucchini get melty and slightly caramelized, about 20 to 25 minutes.
- While the zucchini cooks, you can prepare the farro and toast the pine nuts. As a note, this is a great salad to use leftover farro, rice or quinoa! You can make the farro ahead of time.
- To toast the pine nuts, heat the nuts in a skillet over medium-low heat. Toss the nuts and shake the pan a few times until they are golden and fragrant, about 5 minutes. Don’t take your eyes off them!
- Once the zucchini are melty and slightly caramelized, stir in the garlic and cook for a few minutes.
- To make the salad, combine the farro with the squash in a large bowl. If taking this to a party, I would combine it all cold and serve it cold. Toss in the feta cheese, pine nuts and fresh basil. Add about ¼ cup of the dressing, tossing well. Taste and season with salt and pepper as needed. If needed, you can add more dressing, or serve the salad as is with the dressing on the side so people can use it themselves.
- This stores great in the fridge for a few days!
lemon vinaigrette
- In a bowl, whisk together the vinegar, lemon juice, honey, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so, so feel free to make a double batch if desired!
User Reviews
Overall Rating
5
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