This is actually the third time I set out to make farro. And for one reason or another, a farro post is still yet to happen. Thanks to my superior pantry labeling system (a million unlabeled bags), I happened to grab these wheat berries instead. Turns out, pre-cooked wheat berries and pre-cooked farro look remarkably similar to each other.
Not that it matters… in these salads, any grain will do. The formula is simple: grain + green + nut + chopped fresh herbs + a tangy cheese (optional) + a seasonal special guest. Today’s seasonal guest is figs.
But unlike my other recent fig post, I don’t have a charming farmers market story. This weekend, we didn’t get up and out early. We laid around on the sofa watching Netflix. In fact, I can hardly believe the summer is almost over and we’ve been so boring. But that’s about to change (no we’re not having a baby), but we’re getting ready to take a trip.
- 2 tablespoons extra-virgin olive oil
- ½ garlic clove, minced
- 2 tablespoons lemon juice
- ½ teaspoon honey or maple syrup
- Sea salt and fresh black pepper
- 1½ cups cooked wheat berries or quinoa for gf*
- 2 cups arugula or other baby salad greens
- ½ cup figs, quartered, (about 8-10 figs, use dried figs if fresh aren’t available)
- ⅓ cup walnuts, toasted & chopped
- ½ cup chopped mixed herbs (I used basil and mint)
- ¼ cup crumbled feta (optional)
- Make the dressing: In a small bowl, whisk together the olive oil, garlic, lemon juice, honey, and salt and pepper. Taste and adjust seasoning.
- Assemble the salad with the cooked wheat berries, arugula, figs, walnuts, herbs, and feta, if using. Toss with as much or as little dressing as you like, and serve.