Farro Summer Salad

Recently, Lacey has been receiving garden treasures from a secret source! Here's the story:

A few days ago my week was made by a mysterious garden fairy. When I got home from The Lotus Room, I was surprised by four perfect heirloom tomatoes on my front porch! I racked my brain for who could have bestowed such beauties on me, and smiled as each possibility came to mind.

Of course I wanted to thank whomever it was, but no one has yet come forward...

In the meantime, these tomatoes were so rich looking I knew exactly how I wanted to use them. Inspired by my recent trip to Italy this dish includes local seasonal vegetables and contains all six Ayurvedic tastes, creating a perfectly balanced Summer meal.

This particular recipe is designed to pacify both Pitta + Vata Dosha - though I have included modifications for Kapha as well. Enjoy!


Farro Summer Salad

Ingredients

  • 1 c. farro
  • 2 1/2 c. water
  • 1/3 c. black olives, sliced || Kapha Dosha - can be omitted but what the heck, life is short right?
  • 1 cucumber, sliced into quarters
  • 1 tsp. dill 
  • 1/4 c. Italian parsley, chopped
  • 1/2 lb. tomatoes, chopped
  • 1/4 c. olive oil || Kapha Dosha - Sub Sunflower oil - olive oil is too heavy for this dosha
  • 2 Tbs. balsamic vinegar
  • salt & pepper to taste

Directions

  • In a large saucepan, combine 2 1/2 c. water with 1 c. farro and bring to a boil. 
  • Once boiling, cover and reduce heat to medium low. Simmer for 30-35 minutes, or until desired tenderness is reached. 
  • Drain farro and place in a bowl to cool.
  • Add vegetables and herbs to farro and mix well. 
  • In a separate bowl, combine oil and vinegar, then dress salad. 
  • Season with salt and pepper to taste. 
  • Serve at room temperature, or slightly chilled. 

 

What will she make next?!