Lemon Basil Farro Salad with White Beans, Arugula, and Tomatoes

 

Use ingredients from your hydroponic garden to create a colorful, delightful, and satisfying salad made with basil, arugula, and tomatoes — all veggies that can be easy-to-grow with a hydroponics system. Growing more than just those three veggies? No problem. The salad and dressing are versatile enough that adding a variety of flavors and textures can only add to this delightful dish.

Lemon Basil Farro Salad with White Beans, Arugula, and Tomatoes

Ingredients

Salad

 3 cups organic farro (cooked)

 1 ½ cups organic grape tomatoes (halved)

 1 medium cucumber (cut into ¼” pieces, peeled if it’s waxed)

 1 ½ cups white beans (cooked, homemade or BPA-free 15-ounce can)

 1 cup geen onion (chopped, green and white portions)

 2 cups arugula

Dressing

 ½ cup basil (chopped)

 ¼ cup tahini

 2 garlic cloves

 ½ cup lemon juice

 ½ cup walnuts (pieces)

 1 tbsp pure maple syrup

 ¼ tsp salt (optional)

 ¼ tsp pepper (optional)

Directions

1

In a large bowl, add all of the salad ingredients — farro, tomato, cucumber, white beans, green onion, and arugula.

2

In a food processor or blender, add all of the dressing ingredients.

3

Blend until smooth.

4

Taste for additional flavors of your choice such as extra lemon, basil, salt or pepper.

5

Pour on top of the farro salad bowl and mix well.

Chef's Notes

Substitutions
Instead of farro use organic wheat berries, quinoa, Kamut, or another grain of your choosing.

In place of arugula use spinach, kale, or red leaf lettuce. Or a combination!

In place of tomato or cucumber use whatever delicious vegetables you have on hand such as radish, asparagus, broccoli, or red cabbage.

Layer it up
Add sliced avocado for some creaminess to complement the cucumber crunch.

Add more herbs such as cilantro, parsley, or dill.

Stir in some kimchi for a little spice and probiotics.

Top with red pepper flakes for some spice.

Stir in your favorite nuts or seeds like pistachios or pumpkin seeds.

https://foodrevolution.org/recipes/lemon-basil-farro-salad/