Most nights I am completely content with a pretty hearty salad and a glass of wine (or two or three if I’m having a shit week). When I was single, I used to go to the farmer’s market every weekend and buy about $40 worth of veggies, roast them, and spend the entire week making my way through them. Well sometimes I had beer for dinner, but that was mostly an accident. Now that I have a husband, I have had to figure out meat and proteins in a bigger way. That kid LOVES meat. He’s an meat-every-mealer. I think that’s partly because he’s from the midwest and partly because he does things like “lift weights” and “do strange and loud workout videos” and he claims to need to “replenish his muscles.” I mean I work out too. I just feel like I can get there with parsnips. Also Shaun T doesn’t yell at me to pick up my knees.
I have almost successfully shown him that vegetarianism doesn’t mean being hungry, but it was a long fight and we needed to identify some key ingredients he likes (he is quite picky, which I constantly complain IRL about so I’ll save you from that here). Farro happens to be one of them, for whatever reason. So we took that and we went with it, because I too love farro and man is it easy to whip up.
Here we go greek, by which I mean I put feta on top. This is easy, hearty, and you can eat the leftovers the next day for lunch. AND because of the protein-ful spinach, you can eat this after your p90x or t-45 or whatever letter-number-combination workout you do, and feel like you’re not starving your muscles out. So…get your greek on omg I apologize immediately for that.
Greek Spinach & Farro Salad
3 c spinach (or kale or lettuce or whatever greens you have)
1/4 red onion, diced small
1 cucumber, diced
1 cup farro, cooked (I get the 10-minute farro from Trader Joe’s, it’s a revelation)
1 pint cherry tomatoes, roasted (or not….but I’ll tell you what I do below)
1/2 c chopped kalamata olives
1/2 c feta cheese
So I’m going to tell you how I make all my dressings. It’s strange but it works for me. I get out a little jar and my olive oil and any vinegar (here I used white wine). Then I look at my salad while I pour olive oil into the jar — basically I imagine pouring the oil over the salad and I stop when I feel like everything will be oiled enough. I swear it works and I never have too much or too little dressing. Then I add about the same amount of vinegar (slightly less sometimes). Then I grab a generous pinch of salt, a generous pinch of pepper, and I squirt dijon mustard in it (probably close to a tsp). For this “greek” dressing, I added a pinch of mediterranean oregano too. Shake it up and you’re done!
Cook farro as directed (I fill a saucepan with a few cups of water and bring it to a boil, then simmer for about 15 min). Drain and let cool (I added mine warm, which I kind of like).
Warm a grill, a grill pan, or a cast iron skillet. Rub some oil on your tomatoes. When the grill/pan is hot, add the tomatoes and let sizzle for a bit. Turn with tongs every few minutes until the tomatoes let go of some of their juices and get nice and charred on some sides. They shouldn’t completely lose their shape, but be a little mushy.
In a large bowl, combine the spinach, onion, cucumber, farro, tomatoes, olives, and feta. Add dressing and mix to combine.