Although it’s not a green smoothie or even green ice cream, this farro salad is somewhat green. Plus, it pairs nicely with an ice-cold glass of green beer!
Alright, who am I kidding, no one celebrates St. Patrick’s Day with an herbed-grain salad that has some green zucchini in it – it’s all about green beer and corned beef. At least for everyone I know…I’m coming to the sad realization that more likely than not I will be celebrating with a big bowl of this delicious salad.
Not all that depressing because this salad is rockin’ good. It’s easy to make and full of contrasting flavors and textures. Chewy farro comes together with crisp apples and tender zucchini, all tossed together with a light vinaigrette of tangy white balsamic vinegar, basil and spicy cayenne pepper.
For easy prep, I rely on frozen herb cubes to deliver freshness as well as even distribution throughout the vinaigrette. They are pretty easy to find in most grocery stores or supermarkets, if you haven’t tried them before I definitely recommend doing so. Fresh is always best, but these offer great flavor when you are in a pinch or don’t have any fresh on hand. When thawed they disperse evenly, making them great for vinaigrettes and sauces.
This salad is a great side dish for grilled salmon or served as a main with a little protein on the side. As for that green ice cream I mentioned earlier, check out this creamy Matcha Ice Cream for some true decadence.
Herbed Farro Salad with Apples & Zucchini
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 6-8 servings (6 cups)
1 ½ cups (10 ounces) dry farro
1 medium Braeburn or Honeycrisp apple, diced (1 ½ cups)
¼ cup chopped green onions
1 medium zucchini, diced (2 cups)
1/4 cup chopped fresh basil
2 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar
1 tablespoon chopped fresh tarragon
¾ teaspoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon kosher salt
¼ teaspoon black pepper
In a large saucepan bring 2 quarts of water to a boil and season with ½ teaspoon salt. Cook farro according to package directions, until tender but still chewy.
Reserve ¼ cup cooking liquid before draining. Transfer farro to a large bowl and add apples, green onions, and zucchini; mix to incorporate.
In a small bowl whisk together basil cubes, olive oil, vinegar, tarragon, garlic powder, cayenne, salt and pepper until combined.
Pour over farro mixture and toss to combine.
Serve cold or at room temperature, keeps refrigerated for up to a week.
Recipe Note: I like Trader Joe’s 10 Minute Farro, it’s just as tender and chewy as regular pearled farro, but cooks in a fraction of the time, making it a great time saver during the week.