A little while ago, we moved back to California. As soon as we got a little settled, I planted a garden. While there’s been a learning curve around growing vegetables (there are so many threats to a plant’s survival!), it has been very gratifying. Not to mention, the flavor of a homegrown vegetable is amazing.
While it’s still too early for tomatoes, my kale has been crazy productive. As a result, I’ve been brainstorming how to use up the kale in satisfying ways. Thus, we have this grain salad. It’s so simple, hearty, and loaded with complex carbohydrates, vitamins and minerals. It is easy to make, and can be enjoyed year around. It makes a delicious side, work lunch, picnic salad, or light dinner. For a variation, add a can of cannellini beans to add even more protein and fiber.
And wow, the fresh oregano! Whether you grow your own, buy it at the store or farmer’s market, it really makes a meal. I urge you to go with fresh oregano, but if you want to substitute 1 tsp dried oregano, it will still work.
Italian Grape Tomato, Baby Kale and Farro Salad
¼ cup red wine vinegar
2 Tbsp lemon juice
½ cup olive oil
1 Tbsp fresh oregano, finely chopped
½ cup flat leaf parsley, finely chopped
2 ½ cups grape tomatoes, halved
2 cups baby kale, torn
4 cups cooked farro, rinsed and cooled
¼ cup vegan parmesan, shredded – optional
Salt and black pepper, to taste
1. In a large mixing bowl, whisk together red wine vinegar, lemon juice, olive oil, oregano, and parsley. Season with salt and black pepper.
2. Add all the remaining ingredients, stir to combine, and taste. Adjust seasonings (more salt? more lemon?), if needed. Serve topped with vegan parmesan (if using).