This recipe for summer grain salad only takes twenty minutes, plus it lasts up to a week in the fridge, which means more time at the pool and less time prepping meals. This recipe is very forgiving to modifications, I like crumbling in some feta for an extra dose of protein, but garbanzo beans or queso fresco would be delicious too. Fresh parsley and mint help keep the spices under control, because in the summer, we’re all about beating the heat.
Hot & Cool Harissa Farro Salad
Ingredients
Instructions
Bring a large pot of water to a boil, cook farro for 10 minutes, drain.
Dice the cherry tomatoes and cucumber.
Tear or chiffonade the mint and parsley, whisk the herbs into the oil, lemon juice, and spice blend.
Toss in the remaining ingredients, salt and pepper to taste. Serve immediately or chilled.