Summer Farro Salad

Last week, I brought home my first watermelon of the season and in my world, that marks the official the start of summer!  🍉 Woohoo!  Now all I can think about is summer grilling and fresh summer produce which has me starving in the best possible way.  There are just so many things that I want to make this summer.  Most people have a summer bucket list of things to do and accomplish.  Leave it to me to write down a summer cooking list.  🤦🏻‍♀️ 

I've been loading up on fresh produce from a local farm stand to get that summer cooking list started.  The corn on the cob has been especially good this year so yes, I've gone more than a little overboard on corn on the cob.🌽 You could say that I've gone a little crazy with strawberry picking too.  I've been to the strawberry field 3 times in the past 2 weeks which means we've eaten more than our share of strawberries this Spring. 😳🍓 My garden is in full swing right now too, which means that we have an abundance of fresh lettuce and garden fresh herbs.  🥬 

For those of you on Davis garden watch - here are the latest pictures of my red leaf and Romaine lettuce crops.  

So what do I make when I have an abundance of fresh corn, strawberries and lettuce?   Summer salad!!  Throw in some fresh herbs from the garden, some hearty farro and a handful of blueberries and you've got yourself a tasty salad that's perfect for any summer meal.  

Just in case you're unfamiliar with Farro - allow me to introduce you this deliciously nutritious ancient grain. It's higher in protein than rice, and it’s a good source of vitamins and minerals, including calcium, iron, magnesium, niacin, and zinc. 

​I love cooking with farro for its versatility.  It's a delicious way to get more whole grains.  Add it to soups and salads and casseroles for a nice little nutty crunch.   

Summer Farro Salad

•  2 cups cooked farro
•  2 cups greens of your choice spinach, kale, mixed greens, etc.
•  1/2 cup strawberries, sliced
•  1 1/2 cups blueberries
•  3 Tablespoons chopped mint
•  1 1/2 cups sweet corn kernels​
•  3 tablespoons chopped basil

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For the dressing:

•  1/3 cup olive oil
•  Juice of 1 lemon
•  1 tablespoon champagne vinegar or white balsamic vinegar
•  1 cloves garlic minced
•  1/2 small shallot minced
•  Kosher salt and black pepper to taste

Combine the farro, greens, strawberries, blueberries, tomatoes, corn, and basil.

​Combine the olive oil, lemon juice, vinegar, garlic, shallot, salt, and pepper. Whisk until well combined.

Drizzle the dressing over the salad and gently toss until salad is well coated. Serve immediately.

I've got a question for all my fellow gardeners out there.  I've got tiny (almost microscopic) green aphid looking things on my lettuce this year.  When I cut my lettuce, I bring it inside and soak the leaves in water and then rinse them all individually under cool water and give them a quick spin in the salad spinner before I lay them out on towels to dry completely.  Somehow, those little green buggers manage to attach themselves to the leaves so well that there are even a few still on the leaves after all of that.  Anyone know how I get rid of these?  I am not wanting to spray my lettuce with pesticides but I also don't want to eat a bunch of aphids.  🐛

Ciao!

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