Description
A salad with farro, corn, zucchini, kalamata olives, fresh herbs, toasted pine nuts, and fried cheese in a simple lemon olive oil dressing.
Ingredients
Units
Scale
- 1 1/2 cups dry farro
- 8 ounces frying cheese like halloumi, panela, or queso fresco
- 1 cups corn
- 1 cup diced zucchini
- 1/2 cup kalamata olives, quartered
- 1/3 cup diced red onion, soaked in water
- 1/3 cup pine nuts, toasted
- 3-4 tablespoons minced fresh dill
- 3-4 tablespoons minced fresh parsley
- 3-4 tablespoons minced chives
- salt and pepper to taste
Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Fill a 3-quart pot with water and a teaspoon of salt. Bring to a boil over high heat. When the water is bubbling, add the farro. Bring it back up to a boil, but turn down the heat slightly so it doesn't boil over.
- Boil the farro for 20 minutes or until the grains are tender with some bite. Drain the water and set out to cool.
- Heat a large non-stick skillet over medium-high heat. Slice the cheese into slabs or sticks and add to the pan, spread out in one layer. Fry each side for a few minutes. You may need to do a few batches. Set cheese aside to cool. Once it has cooled, dice the cheese into bite-sized pieces.
- When all the cheese is cooked, wipe out the skillet and return it to medium heat. Add the pine nuts. Shake the pan to swirl the nuts until they are lightly toasted, 4-6 minutes. Watch closely because they burn quickly.
- Add the remaining salad ingredients to a big bowl, draining the water from the onions before adding. Stir in the farro, cheese, and pine nuts once they've cooled to room temperature.
- Put the olive oil, lemon juice, salt, and pepper in a mason jar and shake it up until combined. Pour the dressing over the salad ingredients and stir to completely cover and evenly combine all the ingredients.
- Add additional salt or pepper if needed. Refrigerate for at least an hour before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad, side dish
- Method: Stove-top
- Cuisine: mediterranean