Crunchy Farro Salad
This crunchy and refreshing farro salad is perfect as a main or side dish. The texture and flavor make this salad extremely unique and memorable. The salt from the feta cheese pairs perfectly with the fresh sliced cucumbers. With crunch from the walnuts and farro, expect an explosion of flavors and textures in your mouth. Make this deliciously addictive salad and you will see exactly what I mean.
2 English cucumbers
3 Celery stalks
1 Cup farro
½ Cup feta cheese
½ Daikon radish
½ Cup walnuts
¼ Cup pumpkin Seeds
¼ Red onion
⅓ Cup Olive oil
2 Tbsp red chili oil (optional)
1 tsp Salt
1 tsp black pepper
Prepare the farro per the packaging instructions.
While the farro is cooking, begin to prepare the vegetables. Peel the skin off of the cucumbers, but leave some skin on for texture. Then slice the cucumbers in half and cut into thin half circle slices. Add the cucumber to a medium sized bowl.
Peel the skin off of the daikon radish and cut the radish in the same shape as the cucumbers. Add the radish to the bowl.
Thinly slice the celery and add to the bowl.
Roughly chop the walnuts, pumpkin seeds and the onion and add them to the bowl with the vegetables.
In a separate small bowl, whisk together the juice from the lemon, olive oil, chili oil, salt and pepper until you have a creamy dressing. Set this aside.
Add the feta cheese to the bowl with the salad and gently toss to combine the ingredients.
Once the farro is cooked and cooled completely, add to the bowl with the vegetables and toss to combine.
Pour the dressing over the salad before serving, toss to coat and enjoy.
Storage: store in an airtight container in the fridge for up to 5 days.