Italian Farro Salad
The freshness of local summer vegetables shines in this farro salad. The result is a dish that is not too heavy and not too light. Summer perfection.
Servings
Produce
Basil
.25 0.13 oz
Cherry Tomato
5 2.5 oz
Asian Eggplant
4 2 oz
Garlic (Organic)
2 1 Clove
Yellow Squash (Organic)
1 0.5 Whole
Zucchini (Organic)
1 0.5 Whole
Green onion
1 0.5 oz
Protein & more
Farro
1 0.5 cup
Kidney Beans
1 0.5 Can
Pantry items
Olive oil
2 1 teaspoon
Sea salt
1 0.5 teaspoon
Granulated Garlic
1 0.5 teaspoon
Spice mix
Lemon Vinaigrette
Olive oil
3 1.5 tablespoon
Lemon juice
1.5 0.75 tablespoon
Dijon mustard
1/4 0.125 teaspoon
Minced Garlic
1 0.5 teaspoon
Agave
1 0.5 teaspoon
Prep ahead (optional)
a. Chop zucchini, eggplants, and yellow squash into ½” pieces. b. Cut cherry tomatoes in half. c. Mince garlic and basil. d. Thinly slice green onion.
Instructions
1
Cook farro:
a. Add farro to colander and rinse with cool water.
b. In large saucepan over medium-high heat, add 2 cups water (1 cup for 2-person portion), ¼ tsp salt, and rinsed farro. Cover and bring to boil.
c. Reduce heat, cover, and cook until tender, about 25 minutes.
2
Meanwhile, cook vegetables:
a. Drain and rinse kidney beans.
b. In large sauté pan over medium-high heat, add 2 tsp olive oil.
c. Add garlic (mince), eggplant (½” pieces), yellow squash (½” pieces), zucchini (½” pieces), kidney beans, and ¼ tsp salt. Cook until vegetables are just fork-tender, about 2-3 minutes.
3
Assemble farro salad:
a. In large mixing bowl, add farro, cooked vegetables and kidney beans, cherry tomatoes (cut in half), and green onion (thinly slice).
b. Add lemon vinaigrette and basil (mince or cut into ribbons). Toss to combine. Salt to taste.
4
Serve:
a. Divide farro salad among plates.
b. Pour a glass of wine and enjoy.
Chef's notes
If you have meat eaters at the table, adding grilled chicken or fish would complement the flavor profile beautifully and would still keep it light and fresh.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX