After all, this is one of the only occasions when you have a plethora of colorful ingredients at your disposal (a.k.a. fresh herbs and produce) and no real protocol. You can put an Asian noodle salad alongside an Italian caprese and no one would bat an eye. Heck, you might even find that the two flavors marry well and the next thing you know you’re making “Soba Noodle and Mozzarella Salad” for your next outdoor gathering! (Or maybe not.)
Well, this week, I’m sharing one of my old summer-side stand-by’s with an elevated twist: Greek Farro Salad with Creamy Feta-Oregano Vinaigrette. The stand-by part is the Greek Farro Salad. I’ve been making some version of this for years and it’s always a hit for being light, tasty, colorful, and healthy. The “twist” part is the Creamy Feta-Oregano Vinaigrette. It’s a suped-up version of traditional Greek-style dressing with tons of flavor and a slightly creamy consistency that sticks to each piece of farro, cuke, and tomato (vs. pool at the bottom of the bowl). You can make it ahead and pair it with anything. Your Memorial Day menu is already coming together!
Click here to give this recipe a try and tell me what you think!
