This is a recipe that was part of a summer barbecue cooking class I taught last week. I’m happy to report that my students loved it. They especially loved how easy it was to throw together. I wasn’t going to post it because it’s an update on an older Greek salad I’ve posted here before but I felt it was so beautiful to look at and such an upgrade from the earlier recipe that it demanded a wider audience. Enjoy this celebration of all the tastiest bits of summer.
Serves 4 as a side or 8 as a part of a larger barbecue spread
1 cup cooked and cooled farro
6 cups arugula
2 cups bite-size watermelon chunks, from about 1/8 medium watermelon
2 mini Lebanese cucumbers, cut into chunks
1 large tomato, cut into chunks
¼ red onion, thinly sliced
1/3 cup pitted Kalamata olives
½ cup crumbled feta cheese
Handful of fresh flat-leaf parsley leaves, roughly chopped
Salt and freshly ground black pepper to taste
1 tablespoons Dijon mustard
1 tablespoons white balsamic vinegar
1 small garlic clove, grated on a Microplane
2 tablespoons olive oil
- In a large serving bowl, combine all salad ingredients.
- To make the dressing, combine all ingredients in a screw-top jar. Shake vigorously to combine.
- Just before serving, pour the dressing over the salad and toss gently to combine and coat. Season to taste with salt and pepper and serve immediately.
Analysis based on 4 servings (does not include salt and pepper to taste):
Calories 240, Fat 13g, Sodium 341mg, Carbohydrate 27g, Fiber 4g, Sugar 10g, Protein 8g