Tomatoes and green beans at their peak require so little of us to show off their fresh, summertime flavors, so this uncomplicated salad calls for simple prep and a bunch of hearty complements to make it a meal.
Bring a medium pot of salted water to a boil over high heat. Fill a medium bowl with cold water. Add the green beans to the boiling water, and boil until crisp-tender, about 30 seconds. Using a slotted spoon, transfer the beans immediately to the cold water to cool. Drain the beans. Add the farro to the boiling water, and cook according to package instructions until tender. Drain and cool the farro.
In a small food processor, combine the feta, olive oil, lemon zest and juice, 1/2 tsp. black pepper, and 1/4 tsp. salt. Blend until creamy.
In a large bowl, gently toss together 2 cups of the cooked farro, the tomatoes, green beans, chickpeas, and about 1/2 cup of the dressing. Stir in the 1/3 cup pistachios and the currants. Season to taste with salt and pepper. Top with the remaining 1 Tbs. pistachios. Garnish with herbs, if using.
Make ahead: Refrigerate up to 3 days. Bring to room temperature and toss with a little reserved dressing to serve.
I love this recipe ! I don't usually have currants on hand so I leave them out and substitute pine nuts for pistachios. I usually garnish with fresh mint and dill. This makes a great lunch, so many textures and flavors.
Sorry, I failed to rate the last submission as 4 stars. User 196477 07/01/2021
The salad dressing did not have a strong enough feta flavor. When serving I suggest adding some crumbled feta to brighten up the dish. I didn't have farro so I used a good 3 gram fiber rice cooked in chicken broth rather than water. Used roasted pecans and raisins instead of pine nuts and currants. Changed up the recipe, I know, but we did enjoy it for dinner and will have it again.
Very disappointing, it had very little flavor.
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