August 24, 2016

I am such a fiend for Whole Foods. I legit can spend hours in there browsing. Like, who am I? When did I become this person that gets excited over seasonal produce. Lmao. Should I be embarrassed? The answer to that is no people because Brian is the same way and if there is someone on this planet that is just as weird as I am that means I’m doing OK. True love is getting all jazzed up for a lunch date at Whole Foods. Haha. Ok, maybe that’s just us.

My summer salad was inspired by a similar one I saw at Whole Foods recently. We were standing in line at the prepared foods glass case because you know this girl couldn’t leave that store unless she came home with some Vegan Buffalo Tofu. Right next to my prized Tofu was a beautiful summer salad made with a medley of summer vegetables, fingerling potatoes, and fresh herbs. That is what you call recipe inspo peeps.

K, so you got me – I didn’t pick up any of these veggies at the farmers market BUT they are all in-season and ‘Farmer’s Market Summer Salad’ sounds a helluva lot better than ‘In-Season Summer Salad’. Lmao. I wish there were emoji’s on this thing. I feel so emotion-less. *Crying-laughing emoji* I replaced the potatoes with farro, an ancient grain I am obsessing over lately. It’s kind of like a thicker rice but has a lot more protein + fiber. B says it has an al-dente bite to it. Try it. It’s good. You will like it.

Notes: I’m all about making dishes that are good as leftovers and this salad is even better the next day after the dressing marinades the veggies longer. Also, cook time may vary depending on the farro’s cooking instructions. I used a quick cooking 10-minute farro I found at Trader’s! P.S. If you’re wondering what the hell I’m wearing in the above photo it’s my bathrobe because I love my robe and I wear it till about noon on my days off. Don’t judge.


2 ears of corn
2 cups green beans, ends removed and cut into 1 inch pieces
1/2 cup farro
1 pint cherry tomatoes, halved
1/2 lemon, juiced
1/4 cup olive oil
1/2 Tbsp Dijon mustard
1/2 Tbsp honey
1/2 tsp each salt + pepper
1 Tbsp fresh rosemary, chopped

Bring large pot of water to a boil, just enough to cover the corn. Once boiling, add corn to water and cook for 6 minutes. Remove corn from water and set aside to cool. Blanch green beans in the same water for 2 minutes and transfer to ice water bath. Add farro to water and cook according to instructions. Drain farro and set aside. Combine dressing ingredients, lemon juice, oil, mustard, honey, rosemary, salt + pepper in a large mixing bowl. Add remaining salad ingredients and toss until evenly coated with dressing.

Serves 4-6


  • Reply Easy Baked Hake August 27, 2016 at 7:28 am

    […] + fennel are seriously a match made in heaven. I had leftover green beans from my Farmer’s Market Salad so I threw those in there too. I love a dish as versatile as this – you can essentially […]

  • Reply COOK FOR YO MOMMA - MOTHERS DAY BRUNCH RECIPES - Meg Beans May 12, 2017 at 10:56 am

    […] muffins are to. die. B loves these so much + so will your momma. 3. Whatever veggies you have Farmer’s market salad. Chop + toss with vinaigrette. Done. 4. Go-to granola bc duh. I actually did give it away as […]

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