Fresh Farro Salad
DRESSING:
1/4 cup extra virgin olive oil
1/8 cup red wine vinegar
Juice of one lemon
½ teaspoon Aleppo pepper
1 teaspoon sumac
Salt & pepper
Whisk together all the ingredients.
SALAD:
1 cup farro, cooked according to package directions
2 cups chopped dill, mint, basil and Italian parsley
2 green onions, chopped
1 small celery heart, chopped
1 yellow bell pepper, chopped
10 oz. mini heirloom tomatoes, chopped
2 Persian cucumbers, chopped
6 radish, julienned
10 oz. baby arugula
1 cup roasted pumpkin seeds
Combine the cooled farro with the herbs, onion, celery, pepper, tomato, cucumber and radish.
Add dressing and toss to coat thoroughly.
Place arugula in a shallow bowl, then add the farro salad on top.
Garnish with pumpkin seeds.
Serve immediately.
