Description
this easy salad is drizzled with a homemade dressing that packs a bold punch. it comes together quickly, uses mostly pantry ingredients and is perfect for warmer weather.
Ingredients
Scale
For the Dressing:
- ¼ cup + 1 tablespoon olive oil
- 3 tablespoons red wine vinegar
- ½ teaspoon spicy brown mustard
- ¾ teaspoon salt
- ½ teaspoon pepper
- ¾ cup very thinly sliced red onion (about 1/2 a small onion)
- 1 large garlic clove, peeled & minced
For the Salad:
- 1 – 1 1/2 cups cooked farro
- 1 pint cherry tomatoes, washed & halved
- 1 – 1 1/2 cup cannellini beans, rinsed and drained
- For topping: shaved fresh parmesan cheese and minced fresh basil
Instructions
For the Dressing:
- In a large bowl, combine together olive oil, vinegar, mustard, salt & pepper and whisk well.
- Add onions and garlic and toss to combine. Set aside for 15-20 minutes to allow to marinate.
For the Salad:
- In a large bowl add all ingredients. Drizzle with dressing (as much ore as little as you’d like!) and toss to combine.
- Top with parmesan and basil
Notes
- Salad will keep in an airtight container in the fridge for up to 4 days. If desired, store the dressing separately adding just before serving.
Keywords: grain salad, farro, white beans, vegetarian, lunch
