Greek Baby Kale Salad with Farro
Servings 2
Equipment
- Large saucepan
- Colander
Ingredients
Farro:
- ¼ cup instant farro cooked per instructions
- Sea salt to taste
Red Wine Vinaigrette:
- 2 tbsp olive oil
- 1½ tbsp red wine vinegar less if you want it less tangy
- 1 tsp Dijon mustard
- 2 tsp shallot finely diced
- 1 clove of garlic minced
- Sea salt and freshly cracked pepper to taste
Salad:
- 2 cups baby kale
- 2 cups baby spinach
- ¼ cucumber peeled & diced
- A handful of kalamata olives halved
- A few grape tomatoes halved
- ¼ red bell pepper diced
- 1 tbsp toasted pine nuts
- Feta cheese to taste
Instructions
- Cook the farro according to the package instructions in a large saucepan with well-salted boiling water. Drain in a colander and set aside to cool completely.
- Prepare the red wine vinaigrette by combining the olive oil, vinegar, Dijon mustard, shallot, garlic, sugar, sea salt, and freshly cracked pepper in a small glass jar. Set aside.
- Prepare the salad by combining the baby kale, spinach, cucumbers, kalamata olives, tomatoes, bell pepper, toasted pine nuts, and cooled farro in a large bowl.
- Drizzle with the well-whisked vinaigrette, to taste. Toss to coat evenly.
- To serve, place into serving bowls, then top with feta crumbles and extra freshly cracked black pepper to taste. Serve immediately. Enjoy.