Lunch Recipes

Summer Farro Salad

This vibrant, Mediterranean-inspired salad is a celebration of color, texture, and bold, fresh flavor. Creamy mozzarella pearls—marinated in rich, herb-infused oil—are halved and tossed with juicy cherry tomatoes, crisp Persian cucumbers, and tender farro for a hearty base. Thin slices of red onion and a sprinkle of fresh chives add a sharp, aromatic bite, while a bright, zesty vinaigrette made with lemon juice, zest, garlic, and Dijon mustard ties everything together. Curly kale, massaged with the remaining vinaigrette, forms a fresh, earthy bed for the mix of veggies and grains. Finished with a final drizzle of the reserved mozzarella oil, this dish is equal parts refreshing and satisfying—perfect for a light lunch, a picnic side, or a no-fuss dinner for two to four

Summer Farro Salad
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Lunch

Summer Farro Salad

Serves: 2

Ingredients

1 pint fresh mozzarella pearls in oil
2 Tbsp freshly squeezed lemon juice
Zest of 2 lemons
1 garlic clove, finely minced
2 tsp Dijon mustard
1½ tsp kosher salt
1 cup cherry tomatoes, halved
½ small red onion, thinly sliced
3 Tbsp thinly sliced chives
2 Persian cucumbers, roughly chopped
1 cup cooked farro, room temperature
½ bunch curly kale, stems removed and roughly chopped

Directions

  1. Using a slotted spoon, remove the mozzarella pearls from the oil and transfer to a cutting board. Slice the pearls in half. Reserve the oil.
  2. In a small bowl, combine ¾ of the reserved oil, the lemon juice, lemon zest, garlic, Dijon, and salt. Whisk to combine. Set aside.
  3. In a medium bowl, combine the mozzarella pearls, cherry tomatoes, red onion, chives, cucumbers, and farro. Pour in half of the vinaigrette and toss to coat.
  4. In a large bowl, combine the kale and remaining vinaigrette and toss to coat.
  5. Arrange the kale in a large serving bowl. Top with the dressed vegetables and farro, then drizzle with the remaining reserved oil.

Source: Ingredient