Mediterranean Farro and White Bean Salad with Lemon Dijon Dressing

feta cheese

🥗Healthier: tofu feta

💰Cheaper: cottage cheese

Tofu feta offers a dairy-free option, while cottage cheese is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a budget-friendly alternative.

farro

🥗Healthier: quinoa

💰Cheaper: brown rice

Quinoa is a healthier grain option, while brown rice is typically less expensive.

cherry tomatoes

🥗Healthier: heirloom tomatoes

💰Cheaper: regular tomatoes

Heirloom tomatoes offer better flavor, while regular tomatoes are more affordable.

Make the salad dressing in a jar by adding 3 tablespoons of freshly squeezed lemon juice.

Add 2 tablespoons of extra virgin olive oil to the jar.

Include Dijon mustard to help emulsify the dressing.

Sprinkle in some sea salt and ground black pepper, grinding the pepper yourself.

Shake the jar to combine the dressing ingredients until well mixed.

In a bowl, combine 1 15-ounce can of drained and rinsed cannellini beans.

Add 3 cups of cooked farro to the bowl.

Include 1/4 cup of capers in the bowl.

Add 2 roasted red peppers cut into thin strips.

Mix in 1/4 cup of green onion tops for flavor.

Add 1/2 cup of chopped herbs (thyme, rosemary, basil, parsley) to the salad.

Toss all the salad ingredients together until well combined.

Drizzle some of the lemon Dijon dressing over the salad and toss again.

Transfer the salad to a retro platter for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens