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Farro lentils salad on the plate
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Farro lentil summer salad

Refreshing, healthy, and easy to make farro lentil summer salad. Pairing the grains with basil, tomatoes, and peppers make for a perfect lunch.
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Servings 6
Calories:

Equipment & Tools

  • Food processor
  • Kitchen scale

INGREDIENTS
 

The salad

  • 130 g farro
  • 220 g beluga lentils
  • 2 bay leaves
  • 2 tsp salt (kosher)
  • 1.2 kg tomatoes
  • 255 g peppers (~ 4 large, tubular sweet)
  • 125 g cucumber (~ 1 medium)
  • 150 g feta cheese
  • 3 tbsp extra virgin olive oil (good quality)
  • salt & pepper (to taste)
  • 1 chilli (optional)

Basil sauce

  • 50 g basil (leaves only)
  • 3 g fleur de sel
  • ¼ cup extra virgin olive oil
  • 1 clove garlic
  • 1 lemon, zest (optional)

INSTRUCTIONS

Cooking the grains

  • Add farro and beluga lentils to separate pots and wash each thoroughly.
  • To each pot add a bay leaf, 1 tsp of salt, and water. The water in the pot should be around 5cm above the grains.
  • Cook on medium to high heat (medium simmer) until the grains are cooked but still hold shape. For farro, it should approximately take 16 minutes while for beluga lentils it takes around 26 minutes.
  • Once cooked drain them, remove the bay leaf, and place them in a bowl. Cool the grains to room temperature.

The basil sauce

  • In the food processor (the small bowl) add basil, garlic, olive oil, and salt (fleur de sel).
  • Process all until the paste is shiny and spreadable.
  • If you are using lemon zest, add it to the finished paste. Mix to incorporate all the ingredients.

The veggies

  • Wash all the vegetables and drain the excess water.
  • Take one large salad bowl.
  • Peel the cucumber if the skin is too tough. Cut lengthwise into ¼ and then chop into bite-size pieces. Add to the salad bowl.
  • Discard the seeds and the middle part of peppers. Cut the peppers in half and then lengthwise so that each strip is 1 cm in width. Then cut each strip into preferred bitesize pieces. Add to the salad bowl.
  • Cut the tomatoes into bitesize pieces and add to the salad bowl.

The salad

  • Add basil paste to the cooled grains and mix well.
  • Mix the vegetables and add the grains. Season with salt and pepper.
  • Mix gently until all ingredients are nicely distributed.
  • Plate the salad and crumble feta on top.
  • Drizzle with extra virgin olive oil.
  • Sprinkle the chopped chilies if using.
  • Serve immediately.

* Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.