Too Hot for Dinner; Farro Salad with Vegetables, Scallions and Whatever
Instructions
1 cup cooked cut up broccoli, green beans, snap peas, frozen peas or lima beans, etc.
1 cup halved grape tomatoes
3-4 scallions, chopped
1 cup diced cooked chicken, salmon or shrimp
1/2 cup crumbled feta or blue cheese, optional
1/4 cup chopped fresh parsley
1/4 cup olive oil
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon fresh thyme leaves
salt and freshly ground black pepper to taste
Place the farro in a saucepan and add enough water to cover the grain by one inch. Bring the water to a boil over high heat. Lower the heat, cover the pan and cook for or until the farro is tender but still slightly chewy. Drain if any liquid remains, and place the farro in a bowl. Let cool slightly. Add the broccoli, tomatoes, scallions, chicken or fish, cheese, if used, and parsley. Toss ingredients to distribute them evenly. In a small bowl, mix the olive oil, wine vinegar, mustard and thyme and pour over the salad ingredients. Toss, taste for seasoning and add salt and pepper to taste. Let rest for before servings. Makes 4 servings