DO NOT come at me with fall BS. Yes, we have months of squash, potatoes and long cook times to come but we still have weeks left of all the best summer produce. Here is a crunchy, filling salad using all the best of the late summer produce to fuel you through your first few days back to work or school. It will make the transition just the slightest bit more enjoyable.
Ingredients
- 5 cups cooked farro
- 4 ears corn, microwaved in husk for 3.5 min, husks removed and kernels removed for salad
- 2 mini cucumbers, chopped into bite size pieces
- 1 package halloumi, cut into 1 inch pieces and pan fried until golden, ~5 min flipping once or twice over med heat in lightly oiled skillet
- 1/4 large red onion, thinly sliced and tossed with juice of 1 lemon and a big pinch each of salt and sugar (reserve lemon zest)
- 3/4 cup toasted, chopped almonds (sheet tray 425 for 10-12 min)
- Huge handful mint leaves
- 1 tbsp Dijon
- Pinch red pep flakes
- 1/3 cup + good quality evoo
- Maldon salt
Method
- Use the pickling liquid from the red onion. After you let the red onion pickle for 20 min in the salty/sweet lemon juice, remove it. To the pickling liquid, add 1 tbsp Dijon mustard, reserved lemon zest, and 1/3 cup evoo. Whisk together well.
- Combine salad ingredients: cooked farro, corn kernels, chopped cucumbers, fried halloumi, toasted and chopped almonds, mint and pickled red onion. Add all of vinaigrette and toss well. Enjoy for DAYS.
Serves 8ish.
If you want to see a reel of me making this on Instagram, check that out here.
Variations
If you want to make this morning filling: toss in some chickpeas or pulled rotisserie chicken, or #putaneggonit. Or bulk it out by tossing in a few handfuls of your green of choice. I’d like arugula or chopped romaine. Halved cherry tomatoes would also be welcome.