Easy Summer Farro Salad with Shredded Zucchini
Perfect for picnics, this easy summer farro salad is packed with veggies. Seasoned + shredded zucchini, Castelvetrano olives, parsley, juicy tomatoes and feta with a punchy harissa vinaigrette.
Ingredients
- 1 cup dry farro rinsed and drained
- 3 packed cups grated zucchini about 12 inch zucchini
- ½ teaspoon salt plus more for cooking
- 2 cups cherry tomatoes halved
- 1 cup parsley curly or flat leaf, finely chopped
- ½ cup pitted Castelvetrano olives halved or smashed with fingers
- ½ cup vegan feta cheese crumbled
- 1 batch harissa vinaigrette
Instructions
- Bring a medium pot of water to the boil on high heat. Once boiling, salt the water and add the farro. Turn down to medium high and boil until chewy yet tender, 25-30 minutes. Check after 20 minutes just in case!
- While the farro cooks, you're gonna salt the zucchini: place the grated zucchini in a fine mesh sieve over a bowl. Add salt and toss to coat the zucchini and let it sit 10 minutes.
- After 10 minutes, rinse the zucchini to get rid of excess salt. One handful at a time, squeeze zucchini to get the moisture out and place the squeezed zucchini in a salad bowl.
- Add the tomatoes, parsley, olives and feta to the bowl.
- Once the farro is done, drain it in a colander and give it a good rinse under cold running water to cool it down. Add to the salad bowl, pour over the harissa vinaigrette and toss to combine.
- You can serve this salad right away, or let it sit for 15 - 30 minutes to let the farro soak up more flavour.