Farro Salad with Lemon Oregano Dressing

September 28, 2011

When I was twelve-years old, I decided I was going to be a songwriter. The first song I wrote was called “Boys, Boys, Boys – I Love Them All” and I did. The second song I wrote was called “Looking at the Boys” so as you can see I was a little bit boy crazy.

There was this one boy named Paul who I was totally infatuated with. One day, he was standing in front of our school messing around with his friends and I decided, just like that, to go up to Paul and tell him I loved him. I said nothing else – no hello or anything – just “I love you!”

He looked at me in disbelief and his friends were laughing. I just stood there and waited for him to declare his love for me. He reached into his pocket and pulled something out. My first thought was ” wow did he get me something?” Then I realized he was holding a firecracker and matches in his hand. He lit it and threw it at me. I screamed, and ran away, unhurt, but my heart was broken.

There is nothing worse than declaring your love for someone and having them throw a firecracker at you.

I was reminded of this story this past week because I was trying to explain to someone why they should become vegan.

Sometimes, I can become intensely passionate about subjects I believe in. There have probably been many times in my life when someone would have liked to have thrown a firecracker at me to shut me up but I can't help it. Being vegan has changed my life and I want everyone to feel as fabulous as I do.

On to my favorite subject – new recipes. I made this farro salad with tomatoes, radishes onion, sun-dried tomatoes and cucumber with a lemon oregano dressing  for lunch Sunday and it was delicious. I know you are probably thinking “farro again?” but I can't help it. It is a wonder food and always fills me up and gives me so much energy. Hope you enjoy the easy vegan recipe as much as I did.

Farro Salad with Tomatoes, Radishes, Onions, Sun-dried Tomatoes & Cucumber and Lemon & Oregano dressing
 
Farro Salad with Tomatoes, Radishes, Onions, Sun-dried Tomatoes & Cucumber and Lemon & Oregano dressing
Author:
Ingredients
FARRO SALAD
  • 2 cups cooked Farro (cooking farro below)
  • 1 Large Cucumber chopped in slices and then quartered
  • 1 pint of small cherry tomatoes - halved and if big quartered
  • 10 Sun-dried Tomatoes in oil - chopped into small pieces
  • 4-6 radishes sliced thin (depending on how much you like radishes
  • 8 basil leaves chiffonade (cut in long thin strips)
OREGANO LEMON DRESSING
  • 4 cloves garlic
  • 2 TBSP dried oregano
  • 2 TSP kosher salt
  • fresh ground pepper to taste
  • 2 TBSP lemon juice (1 lemon)
  • ¼ CUP good red wine vinegar
  • ¼ CUP olive oil
OREGANO LEMON DRESSING
  • 4 cloves garlic
  • 2 TBSP dried oregano
  • 2 TSP kosher salt
  • fresh ground pepper to taste
  • 2 TBSP lemon juice (1 lemon)
  • ¼ CUP good red wine vinegar
  • ¼ CUP olive oil
FARRO
  • 2 cups of Farro (rinsed in fine mesh strainer) and put in saucepan
  • Add 4 cups water
  • Dash of salt
Instructions
FARRO SALAD
  1. Gently toss all the ingredients - add the dressing to taste and salt and pepper
OREGANO LEMON DRESSING
  1. Whisk together dressing ingredients - pour over salad to taste. Refrigerate leftover dressing for later
FARRO
  1. Bring farro and salted water to boil - lower to simmer and simmer approximately 30 minutes until all the water is gone. Watch carefully so it doesn't stick. Turn off flame when water is absorbed, fluff and let sit covered for 5 minutes. Uncover and cool for salad.
Notes
Now you can add anything else you like to eat like my husband did. **Note - If the farro isn't cooked enough just add more water - I like mine chewy

 

 

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