Recipe Background
Mediterranean Salad: a refreshing dish that encapsulates college brunch vibes with its tangy dressing and make-ahead ease.
The memory of my first Sunday brunch with my college roommate brings a smile to my face. We'd just moved into our cozy apartment in a bustling university town. Our place was small, but the kitchen window afforded a perfect view of the lively streets below. Having limited space, we needed to make meals that were quick and didn’t clutter up our countertops. On a whim, I suggested we try making a Mediterranean Salad, knowing we both adored the vibrant flavors. Luckily, a stockpile of farro tucked away in the pantry set the base for our creation.
The first time I whisked up a quick dressing with Dijon mustard and a dash of honey, I was hooked. We kept it simple with olive oil, fresh lemon, and red wine vinegar from a shop down the road. We let the cooked farro cool under cold water—an extra step that adds a delightful crispness to each bite. While we waited, we chatted about classes and new friendships, giving the flavors time to meld in the fridge. A sprinkle of crumbled feta and fresh parsley added the finishing touch, making it a dish worthy of any sun-kissed table in the Mediterranean.
After that day, the Mediterranean Salad became our go-to whenever we needed a taste of sunshine. Pro tip: always rinse those sun-dried tomatoes well to avoid an oily salad. Trust me, letting it sit in the fridge for an hour lets the flavors bloom wonderfully. It was a small dish, but it bridged the gap between our hectic college lives and a more leisurely, flavorful way of dining.
Ingredients
For the dressing:
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 1 clove garlic minced
- salt to taste
- pepper to taste
For the salad:
- 3/4 cup farro uncooked
- 2 cups grape tomatoes halved
- 2 cups English cucumber diced
- 1 cup fresh spinach roughly chopped
- 1/3 cup sun-dried tomatoes packed in oil drained
- 1/4 cup red onion thinly sliced
- 1/3 cup feta cheese crumbled
- 2 tablespoon fresh parsley finely chopped
Directions
- Place the olive oil, the Dijon mustard, the lemon juice, the red wine vinegar, the honey, the garlic, the salt, and the pepper in a jar and shake well to combine.
- Place the farro in a large pot of salted water.
- Bring the water to a boil, then reduce the heat to a simmer.
- Simmer the farro until tender, about 14-16 minutes.
- Drain the farro well and rinse with cold water.
- Combine the cooked farro, the dressing, the grape tomatoes, the cucumber, the spinach, the sun-dried tomatoes, and the red onion and toss well.
- Refrigerate for 1 hour.
- Garnish the salad with the feta and the parsley and serve chilled.
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