From the Farmer

Minty Farro Salad with Cucumber & Kale

Published on Recipes

This grain salad reminds us of the blooming of this new season - Spring. A great option for making ahead to bring to lunch throughout the week, or to prepare for your loved ones during a nice dinner. Its quick, flavorful, and is even better after a few days in the fridge - flavor fusion! 

 Minty Farro Salad with Cucumber & Kale

 Serves 4 (as a side)

Ingredients

1 cup farro
1 bunch Lacinato kale, de-stemmed & cut into thin ribbons
1/4 cup mint leaves, de-stemmed & thinly sliced
juice + zest of 1 lemon
2 tbsp olive oil
A pinch each of sea salt & pepper
1/2 cucumber, halved & thinly sliced
1/4 red onion, finely diced
1/4 cup feta, crumbled

Instructions

1. Rinse and drain farro. In a medium saucepan, add enough water to cover about an inch above the farro, then bring to a boil; reduce heat to medium-low and simmer for 30 minutes. Drain any excess water and set aside.

2. In a large bowl, combine kale with lemon, olive oil, sea salt & pepper, and mint; massage until the kale breaks down a bit and becomes softer.

3. Combine farro, cucumber and red onion with the kale, tossing to mix together thoroughly.

4. Lastly, add feta to the top of the salad - and enjoy!