This summery salad is full of flavor, texture and good for you ingredients. Hearty farro and white beans are combined with grilled peaches and squash, garden fresh cucumbers and tomatoes, artichoke hearts and avocado. Then it is tossed with a light herby, lemon and olive oil dressing for a distinctly Mediterranean vibe.
1goldbar squash cut in half lengthwise for grilling
2peaches halved and pit removed for grilling
15ozcannellini beansdrained and rinsed
Marinade ingredients:
1tspolive oil
Pinchsalt
Pinchsmoked paprika
1tspdijon mustard
Instructions
Cook farro according to package, rinse, drain, toss with a drizzle of olive oil and set aside in a large bowl to cool.
Mix olive oil, smoke paprika, salt and dijon mustard to make marinade for grilling in a small bowl. Then coat gold bar squash and peaches with marinade. Grill for 5 minutes each side then let cool and chop
In a small bowl, add avocado and a squeeze of lemon and mix to help preserve the avocado's green color.
Add cucumbers, tomatoes, onions, artichoke hearts, squash, beans and peaches to the large bowl with cooked and cooled farro. Add lemony avocado. Alternately, keep the avocado separate and add when serving instead.
Dress by adding lemon, olive oil, salt, pepper and herbs and mix well
When serving make a bed of your favorite salad greens and top them with the farro salad. Keep the greens separate and only combine to serve.
Enjoy this summer farro and grilled peach salad within 3-4 days for best quality.