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Farro Salad with Tahini Dressing
The dressing does not contain the oil. I add the oil at the end, after the salad has been dressed.
Ingredients
Scale
- 2 cups farro, cooked and cooled slightly
- 1 large cucumber, seeded and finely-diced
- 12 cherry tomatoes, cut in half
- 2 medium carrots, grated
- 4 cups salad mix lettuce (or lettuce of your choice)
- 1/2 of a small red onion, quartered sliced
- 1/4 cup finely-chopped fresh parsley or carrot greens
- 10 – 20 kalamata olives, pitted and cut in half or quarters
- 1/2 teaspoon celtic sea salt
- 1/2 teaspoon fresh ground black pepper
- 4 tablespoons olive oil
Tahini Dressing
- 2 tablespoons freshly-squeezed lemon juice
- 2 tablespoons white wine vinegar
- 3 tablespoons tahini
- 1 clove garlic, minced
Instructions
- Whisk all Tahini Dressing ingredients together until combined. Taste and adjust tartness by adding more lemon juice or white wine vinegar if needed. Thin with water, if needed.
- Place farro to a large mixing bowl, and add in remaining vegetables and toss to combine. Add dressing and toss again. Taste and adjust seasonings with salt and pepper. Toss again.
- Add olive oil and give salad one final toss and taste. Divide between plates and serve right away.
Notes
Photo shows salad with some Kite Hill almond milk ricotta cheese on top. Also, I added kalamata olives to the recipe, but they aren’t shown in the photo.