I love hearty grain salads—they’re filling and satisfying, and you can really use whatever produce you have in your fridge to make a refreshing meal. I like to keep my greens equal to my grains so everything has the right ratio, and cover it with delicious dressing just like I would any other salad. The cheese on top is optional, though I do love the added creamy, salty bite it adds.
Ingredients
1 cup farro
1 cup snap peas
1 cup shredded red cabbage
1 red bell pepper
4 scallions, trimmed and cut into 1/4" pieces
3 Persian cucumbers
1 pint cherry tomatoes
Feta, to top
For the dressing
1/3 cup olive oil
2 lemons, juiced
1/4 cup red wine vinegar
1/4 cup white miso paste
1/3 cup nutritional yeast
1 tablespoon dried oregano
2 garlic cloves, grated with a microplane
1/2 teaspoon salt
Directions
Cook the farro according to package instructions.
Meanwhile, cut the bell pepper and cucumbers into small, confetti-size pieces.
Cut the tomatoes in half lengthwise, then into thirds.
Add the cooked farro, cabbage, scallions, bell pepper, cucumbers, and snap peas to a large bowl.
Whisk together all of the dressing ingredients together in a jar until completely emulsified.
Pour the dressing over the salad (you may have extra—only add as much as you think the salad needs based on your taste preferences, and save the rest in the fridge for another delicious salad) and stir well to combine. Top with Feta and serve.
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