Farro and Crunchy Thangs Salad with Herby Feta Dressing
Total Time
45 mins
Prep Time
20 mins
Cook Time
20-30 mins
Rating
0 out of 5 stars
(0)
Ingredients
Yields 4
- 2 packed cups mixed tender herbs (such as basil, cilantro, mint, dill, parsley, tarragon)
- 1 garlic clove
- 1 jalapeno
- 2 lemons
- 1 pound mixed crunchy vegetables (such as snap peas, cucumbers, radishes, fennel, carrots)
- 3 scallions
- Kosher salt
- 1 cup pearled farro
- 3 tbsp olive oil
- ⅔ cup roasted, salted pistachios or almonds
- ¾ cup buttermilk
- 4 ounces feta cheese
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Preparation
Step 1
Bring a large pot of salted water to a boil.
Step 2
Stir in the farro and cook for 20-30 minutes, until tender.
Step 3
Drain the farro through a colander and rinse with cold water until cool.
Step 4
In a blender, combine 2 packed cups of tender herbs, 1 garlic clove, 1 jalapeno, 3 tablespoons olive oil, 4 ounces feta cheese, the zest of half of a lemon, the juice of 2 whole lemons, and ¾ cup of buttermilk.
Step 5
Blend until smooth and pale green.
Step 6
Season the dressing with salt and transfer to a medium bowl.
Step 7
Thinly slice 1 pound of crunchy vegetables of your liking.
Step 8
Coarsely chop ⅔ cup roasted salted almonds or pistachios.
Step 9
Thinly slice 3 scallions, discarding the hairy ends.
Step 10
Combine all of the chopped veg, the cooled farro, scallions, and chopped nuts in a large bowl.
Step 11
Pour half of the herby feta dressing over and stir well to combine, adding more as needed until thoroughly dressed but not swimming in dressing.
Step 12
Season the salad with salt.
Step 13
Serve room temperature or chilled.
Step 14
Save recipe for the next time?
Chef's notes
The dish was initially tested with tahini instead of feta, but the feta version was preferred by taste testers.
The recipe is designed to be adaptable with different vegetables, nuts, and herbs.
Feta is a key ingredient and adds a unique taste to the dressing.
