Recipe

Spice Up Summer With Harissa Grain Salad

By Ellen Gibbs at University of New Hampshire

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

  • Prep Time: 10 secs
  • Cook Time: 10 secs
  • Total Time: 20 secs
  • Servings: 6
Ingredients
  • 1 cup dry farro
  • 1 tbsp lemon juice
  • 2 tbsp fresh mint
  • 2 tbsp fresh parsley
  • 1 tbsp harissa oil
  • 1/8th tsp smoked paprika
  • 1/4 tsp aleppo pepper
  • 1/2 tsp granulated garlic
  • 3 oz feta
  • 1/4 cup diced cucumber
  • 1/4 cup diced cherry tomatoes

Ellen Gibbs

Step 1

Bring a large pot of water to a boil, cook farro for 10 minutes, drain.

Ellen Gibbs

Step 2

Dice the cherry tomatoes and cucumber.

Ellen Gibbs

Step 3

Tear or chiffonade the mint and parsley, whisk the herbs into the oil, lemon juice, and spice blend.

Ellen Gibbs

Step 4

Toss in the remaining ingredients, salt and pepper to taste. Serve immediately or chilled.

Ellen Gibbs