Caramelized summer vegetables, fresh basil and sheep’s milk feta pair deliciously with the chewy texture of Farro in this sumptuous Roasted Summer Vegetable & Farro Salad
Summer salads are in full swing here at my house. Crisp and bitter greens, seasonal vegetables, ancient grains, fruit and cheese pretty much round out the list of my favorite ingredients. And occasionally, I add other enticing ingredients like shrimp, beef or chicken. That’s the beauty of making salad, I can prepare it with all sorts of fresh and delicious ingredients.
This Roasted Summer Vegetable & Farro Salad is my new creation. I’m sure it’s not an original idea, I just happened to have had a bazillion vegetables in my fridge that needed to be used.
Because I adore vegetables when they’re grilled or roasted, and then chilled for a quick side dish, I thought why not add some Farro and sheep’s milk feta and call it a salad?
This Roasted Summer Vegetable & Farro Salad was an instant hit and I’ve got leftovers for lunch today, and probably tomorrow. It holds up well to refrigeration and even tastes better the next day.
I’ve listed a rough recipe below. Just something to use as a guideline for creating this Roasted Summer Vegetable & Farro Salad. If you prefer using a different grain, I also recommend Einkorn berries, pearled barley, pearled couscous, Freekah, and buckwheat is a good option for gluten-free.
Before I close out this post, I’d like to give you a brief update on my newest project. It’s official! I’m currently working on a book with Countryman Press called “The Oregon Farm Table Cookbook”. A collection of 100 fresh and seasonal recipes inspired by Oregon farmers, food artisans and chef’s.
The book will also include stories and photos of many Oregon farmers, wine-makers, brewers, food artisans and chefs. The book will be released in fall of 2020.
This past week I spent time in Southern Oregon visiting a few farms, creameries and an organic and a biodynamic winery for the book. What an amazing week with such lovely and passionate farmers and wine makers. They are all such generous individuals with a passion for what they do. And I’m excited to tell their stories.
Delicious Wishes and Loads of Love,