The Only Salad Your Husband Will Want

  • Servings: 3 cups
  • Difficulty: easy
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It’s carbs. Carbs and oil, of course he is going to want it. This is an easy crowd-pleaser that requires so little work you can drink all of your “cooking” wine while making it and not royally screw it up. It’s got a fun Mediterranean flair to it but you can alter it to your specifications. I’d pair it with grilled chicken or salmon. Check it out below.



  •  1 ½ cups Farro
  •  4 cups Vegetable stock
  • 1 Small Red onion, sliced  ¼” thick
  • 2 teaspoons Garlic, minced
  • 1 cup Yellow grape tomatoes, halved
  • 1 cup Grape tomatoes, halved
  • 1 tablespoon Lemon zest
  • ¼ cup Parsley, minced
  • ¼ cup Mint, chiffonade
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste


  • 2 teaspoons Shallot, minced
  • 1 teaspoon Honey
  •  ¼ cup Sherry vinegar
  • 2 tablespoon Dijon mustard
  • ½ cup Olive oil


  1. Preheat grill.
  2. In a medium saucepot cook farro in boiling seasoned vegetable stock until tender (approx. 20 minutes). Drain and set aside to cool. Reserve cooking liquid.
  3. Brush onion slices with olive oil and season with salt and pepper. Grill until just tender. Remove from grill and cut into a small uniform dice.
  4. For the vinaigrette: Whisk together shallot, honey, vinegar and mustard. While vigorously whisking, drizzle in olive oil until emulsion has formed, season with salt and pepper.
  5. Add remaining salad ingredients to cooled farro, toss to incorporate. Finish with sherry vinaigrette and adjust seasoning with salt and pepper. Add a tablespoon or two of the reserved cooking liquid if salad seems dry.


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