This filling-but-light room-temperature salad manages to hark back a little to summer (yay!) while feeling firmly planted in mid-winter. It’s vegetarian, vegan, delicious and ALL THAT! Just don’t cut corners on the flavor boosters here – the roasted cherry tomatoes and the olives are essential for deep flavor. If you’re in a hurry you can skip roasting the chickpeas, and you can certainly sub a different nut for the walnuts. But remember toasting nuts always deepens the flavor. Did I mention deep flavor?!
Farro is an ancient grain related to wheat; look for “semi-pearled” farro. It does not need to be soaked, just rinsed, and cooks in about 25 minutes. Be sure to use my easy “pasta-style” cooking method to cook the grains, which can be cooked a day or two ahead. You can also make this salad with wheatberries, barley, or short grain brown rice.
I serve this at room temperature, but leftovers can be gently warmed in the microwave. You will not need all the vinaigrette; save the rest for green salads or to drizzle over roasted vegetables.
Serves 4
- 3 cups cook farro, using “pasta-style” cooking method, cooled to room temperature or just slightly warm
- ¾ teaspoon kosher salt
- 10 to 12 ounces grape tomatoes, roasted with quick-roasting method
- 1 cup chickpeas, roasted
- ½ cup chopped toasted walnuts
- 1/3 cup chopped pitted kalamata olives
- 1/3 cup chopped cilantro, extra sprigs for garnish (optional)
- 1 recipe Lime Vinaigrette (below)
1. Put the farro in a large mixing bowl. Sprinkle the salt over it and toss or stir.
2. Add the roasted tomatoes, the roasted chickpeas, the walnuts, the olives, and most of the cilantro to the bowl. Toss gently to combine.
3. Spoon or drizzle on about 2/3 of the vinaigrette. Toss gently but thoroughly to combine. Taste and add more salt or more vinaigrette as desired.
4. Serve garnished with the remaining cilantro and cilantro sprigs (if using.)
Lime Vinaigrette
Can be made ahead and stored in the fridge for up to 10 days.
Yields about ½ cup
- 5 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon fresh lime zest
- 1 teaspoon apple cider vinegar
- 1 teaspoon local honey (I like Island Bee)
- 1 teaspoon chopped fresh garlic
- ½ teaspoon ground coriander
- Big pinch salt
1. Combine all the ingredients in a glass measure. Whisk well. Set aside or refrigerate until using. Bring to room temperature and whisk well again before using.
