This Summer Farro Salad is loaded with crunchy raw zucchini, radishes and cucumber, juicy tomatoes, buttery pecans, tangy lemon, and Italian kale that's had a peanut butter massage. Yes, you read that right.
It was the peanut butter massage that intrigued me. If you've been following this blog for a while, you know that I'm a fan of massaging raw kale with salt, but peanut butter? That was new to me.
Recipe Options:
A riff on this recipe from Bon Appétit magazine, this summer salad recipe is utterly amenable to change and embellishment. I swapped out a few of the vegetables for those that I had on hand and used peanut butter instead of almond butter - though almond butter would also be great! Or even hazelnut butter! I've got some experimenting to do.
Beyond nut butter varieties, you have endless options. Add what looks freshest at the farmers market or use what you have on hand. Some ideas:
- For extra heft, add little balls of fresh mozzarella, grated parmesan, or crumbled feta cheese or goat cheese. Or, to keep this salad vegan and dairy free, add avocado or chickpeas.
- Add thinly sliced shallot or red onion to infuse a bit of oniony heat.
- Slivered fresh basil or chopped fresh parsley would add a lovely herbaceous note.
- To make a gluten free version, use quinoa or oat groats in place of farro.
Serve this as a hearty side dish for four or split it between two people for a completely satisfying meal.
More Farro Salads
It's the farro that makes it a meal on its own. Have you had farro? (See this in-depth post, How to Cook Farro.) If you haven't, promise me you'll find some and give it a try. It's delicious at any temperature, but especially cold. It adds a nutty flavor and heft to salads, particularly when you use whole grain instead of pearled farro. A few examples: Charlie Bird Salad, Smoked Salmon Salad, and Greek Farro Salad.
When you make this, consider doubling the recipe. We did and had it for dinner two nights in a row - summer laziness, you understand. It was even better the second day.
Summer Farro Salad
Ingredients
For the Dressing
- juice of 1 lemon
- 1 tablespoon creamy peanut butter
- ½ teaspoon kosher salt
- ¼ cup extra virgin olive oil
For the Salad
- 1 bunch Italian kale sliced crosswise into thin ribbons
- large pinch fine salt
- 1 cup cooked farro
- 1 small zucchini thinly sliced into circles
- 4 radishes thinly sliced
- ½ English cucumber halved lengthwise and thinly sliced into half-circles
- 1 cup red and/or yellow cherry tomatoes halved
- Kosher salt and freshly ground black pepper
- ½ cup coarsely chopped toasted pecans
Instructions
To make the dressing:
- Whisk lemon juice, peanut butter and salt in a small bowl to combine; slowly add olive oil, whisking to emulsify.
To make the salad:
- Place kale ribbons in a large bowl; sprinkle with salt and 2 tablespoons dressing and massage until softened and evenly coated, about 1 minute.
- Add farro, zucchini, radishes, cucumber, tomatoes, and remaining dressing; toss to combine. Season to taste with kosher salt and freshly ground black pepper. Serve topped with toasted pecans.
So healthy! So beautiful!
Thanks Trish!
Well Marissa I must be honest - I approached this recipe with some amount skepticism. Being one who normally likes something from the animal kingdom on the plate to call it meal, I made the “Raw Vegetable and Farro Salad with Pecans” last night looking for a cool alternative on hot and humid Virginia day.
Lots and lots of flavor and to my surprise it was a perfect summer dinner. In fact, I am having a little for lunch today. The array of flavors and textures concerned and confused me for a wine selection. After pondering my choices, I decided to go with a very reasonably priced Vinho Verde. Coming in at only 9% alc this simple white wine with slight effervesces on the finish was perfect. Very nice Marissa – Another Keeper!
You are such a dear, Tom. Thank you! I'm so glad you enjoyed the salad and I'll have to take your lead on the Vinho Verde - sounds perfect.
This makes me wish we hadn't just eaten all the kale in the house! But there will be more in the next CSA box. 🙂 I definitely must try this peanut butter rub -- super intriguing.
It's so good, Eileen! Let me know what you think... 🙂
I recently tried farro and loved it, Marissa! You've got some fabulous ingredients in here. I love the idea of the peanut butter in the dressing!
Thanks, Helen!
Salad!!! This is like heaven to my eyes. Definitely making it this week!
Thank you, Joanne, 😉
That photo is absolutely GORGEOUS! I'm a big fan of farro and I really love everything you have going on in this tasty salad 🙂
Sonali, you're so sweet. Thank you!
Oh wow! This looks amazing! What a lovely, nourishing salad!! I wouldn't have thought to use peanut butter... but it sure does look good!! 🙂
It sounds kind of strange, but tastes so good. 😉
I do believe you've created the perfect salad, Marissa. It's gorgeous, healthy, tons of flavour and texture - it's got it all! Sharing all over the planet - fabulousness, my friend!
Wow, thank you so much Robyn! xo
What a perfectly delicious salad! So nutritious and healthy and delicious. I can't wait to give this a try. Wishing you a very safe and happy weekend.
Thank you so much! I wish the same to you... 🙂
How interesting, Marissa! I would have never thought to massage kale with peanut butter. But now that you've mentioned it, it would make sense as I can only think it would add a layer of nuttiness to the salad, and who doesn't love that? This salad looks perfect; I can understand why this would be satisfying on its own. Looks like a beautiful summer salad to me! 🙂
Thank you, Beeta! It's funny - the salad doesn't taste like peanut butter at all. But, as you've said, it just adds a subtle, nutty layer of flavor.
Definitely intriguing! I would gladly give this a try and with farro? LOVE the stuff. The almond butter sounds just as good.
Me too, Kevin. It's probably by favorite grain...
I wish I had this salad for lunch! I love adding farro to salad and the combination of the other flavors creates a light and refreshing salad.
Thanks, Ashley! Come on over and I'll dish up a bowl for you. 🙂
I still remember the kale salad massage Marissa! In fact I used it on a salad the other day using rocket and it worked a treat 😀
That's a great idea, Lorraine. I'll have to try that.
Oh it looks so healthy and delicious.
Julie
Gourmet Getaways
Thank you!
All the yes. And I am so intrigued by peanut butter massaged vegetables. Never ever heard of such a thing. Must be good tho. Pretty salad. Will have to turn the heaters up to 30 degrees so I can pretend its summer. LOL!
Thank you, Anna! It is funny, isn't it? Food blogs across the globe. I'm always bookmarking recipes to try when the appropriate season rolls around...
What a beautiful salad - perfect for the summer! After all the junk food we ate while on the road, I sure could use a salad like this!
It's so tough to eat well when you're on the road! I think you're going to love SF. Such a fabulous city!