I can’t wait for fresh tomatoes. I wanted to make a main entree salad for dinner and came across a tasty sounding recipe at Epicurious. I found some fairly priced organic cherry tomatoes at the grocery store, but when I got home, they had definitely been picked green. Not too tasty.
Toss them in this salad though and you won’t notice. (Not at least too much.)
This salad comes together quickly, especially if using a purchased rotisserie chicken.
Mediterranean Chicken Salad with Farro
based on Mediterranean Chicken Salad
1 c. farro
6 oz. extra virgin olive oil
2 1/2 oz. red wine vinegar
2 T. chopped fresh basil
1 T. fresh lemon juice
1 T. Dijon mustard
3 c. diced cooked chicken (from one 3-pound purchased cooked chicken)
1 c. halved cherry tomatoes (about 10 ounces)
1 (7.5 oz.) jar marinated artichoke hearts, drained
1 cucumber, peeled and diced
1/2 c. coarsely chopped pitted Kalamata olives
1 1/2 T. drained capers
Cook farro according to directions. Cool.
Combine oil, vinegar, basil, lemon juice, and mustard in a blender. Pulse to blend. Measure out 1/4 cup of the dressing and toss with the diced chicken. Reserve remainder of the dressing.
Toss cooled farro with the chicken. Stir in remaining dressing and toss to coat. Add tomatoes, artichoke hearts, cucumber, olives, and capers. Season salad to taste with salt and pepper and serve.
The original recipe called for orzo, but I swapped in the farro instead and added the cukes. I think that makes it healthier, right? The original recipe also called for tarragon instead of basil and also included dried currants to the mix. Check it out here if you would like.
This would be so much better with garden fresh tomatoes and cucumbers.