If someday we have children we will take them strawberry picking. Why? Well obviously it’s a great experience for a youngster to understand that food doesn’t just magically appear at the grocery store. Other positives include time outdoors and some real cute photo ops I’m sure. But let’s be real – I am bringing my as of yet unborn children to the strawberry fields for straight up free manual labor.
At my behest, my husband and I went strawberry picking this past weekend. And even though my tone might make it sound onerous, it was not. It was a lot of fun. We drove out to the burbs, wandered around the farm store which was crammed full of goodies (like SO many goodies), and eventually hitched a tractor ride over to the picking fields. I have only ever picked strawberries once before in my life and it was in my very early twenties. I honestly don’t remember much about the experience, except for making a lot of jam. This time was less about jam and more about bending over repeatedly in the hot, hot heat.
This is why I need kids. They pick and have fun. I watch and remain upright the entire time. We all enjoy strawberries. Sounds like a plan, future me. And when we’ve come back with our haul we will make all the things. But when we’re all pied and jammed out and exhausted from our day in the sun…we’ll make this strawberry farro salad because it’s easy and light – just like summer should be.
Strawberry Farro Salad
- June 13, 2018
- 4 Servings
- 20 min
- Print this
Ingredients
- 1 C quick cooking farro
- 2 T apple cider vinegar
- 1 T honey
- 1 T dijon mustard
- ½ tsp kosher salt
- ½ tsp ground black pepper
- ¼ C extra virgin olive oil
- 1 ½ C sliced strawberries
- ⅔ C toasted pecans, chopped
- 4 scallions, sliced thinly
- A large handful of parsley, chopped
- 2 ounces feta cheese, crumbled
Directions
- Step 1
- Fill a medium saucepan with water and bring to a boil.
- Step 2
- Salt water generously and add farro. Simmer for 10 minutes, or until farro is tender with a little chew left.
- Step 3
- In a large bowl, combine vinegar, honey, mustard, salt, and pepper. Whisk to combine.
- Step 4
- While whisking constantly, slowly stream in the olive oil.
- Step 5
- Season to taste and set aside.
- Step 6
- When farro is done, drain and spread on a sheet pan or a large plate and let cool for five minutes. Or if you’d rather not dirty a separate dish, just let it cool in the colander for 10.
- Step 7
- In the bowl with the dressing, add the farro, strawberries, pecans, scallions, and parsley. Stir to combine.
- Step 8
- Add the feta last and gently fold in, being careful not to break up all the crumbles.
- Step 9
- Serve warm, room temperature, or chilled.
I made this last night and added arugula since I was too lazy to make anything else for dinner, this was great! I used Bulgarian feta from whole foods which is somehow a bit creamier than regular feta, it was so tasty all together!
I’m so glad you liked it! I don’t think I’ve had Bulgarian feta before. I’ll have to check it out.