summer

No Lettuce BLT Sandwich: Bacon and Tomato Sandwich with Herb Aioli

Not having lettuce isn’t a problem for this “BLT”. This bacon and tomato sandwich includes an herb aioli and toasted sourdough.

I was craving a BLT last week. It was all I could think about whenever I passed by the ripening tomatoes on my kitchen window sill. I finally gave in to making one; sure enough, I didn’t have any lettuce. None in the fridge. None in the garden. I even texted my neighbor, who I knew was at work, to see if she had any in her garden. I at least started with, “Not an emergency…” Luckily, she’s cool and said she’d do the same. Unfortunately, because of the heat, her romaine bolted.

Regardless of the setbacks to having the sandwich I felt I deserved, I pushed through. I still made this delicious BLT. I had plenty of fresh herbs on my deck planter. So, I grabbed a handful of basil, chives, and parsley to mix into the mayo with fresh lemon zest, juice, and seasonings. Between the crispy bread, bacon and tomato, and bright aioli, I forgot that I was missing lettuce on my BLT.

I am confident you’ll enjoy this recipe if you find yourself without lettuce or want to skip it.

Here’s how to make my Bacon and Tomato Sandwich with Herb Aioli…

Mise En Place

For the Sandwich

8 slices Bacon – cooked to your desired doneness
4 slices of toasted sourdough bread slices
1 large heirloom tomato – cut into 4 thick slices

For the Aioli

3/4 cup of mayonnaise
1/2 tbsp. of lemon zest
1 tbsp. of lemon juice
3 tbsp. of fresh herbs – chopped (I used a combo of chives, basil, thyme and parsley)
salt and pepper, to taste
1 small shallot – peeled and minced

Recipe Steps and Cooking Tips

Fresh shallot takes the place of garlic that is usually found in aioli.

Start by frying the bacon. You can do this in whichever method you prefer (i.e., oven fried, stovetop, microwave, air fryer). I like frying my bacon on the stove. Drain excess oil from your cooked bacon strips and set them aside to cool.
Next, toast your sourdough bread slices.
Now, you’ll make the aioli. Whisk together the mayo, minced shallot, lemon zest, lemon juice, and herbs in a small bowl. Taste the aioli and add your desired amount of salt and pepper. Set aside.
Slice your tomato into several thick rounds.
Lastly, assemble your sandwiches. Spread 1 1/2 to 2 tablespoons of aioli on two toasted bread slices. Layer two slices of tomato onto the dressed toasts. Top the tomato with 4 pieces of bacon.
Finish each sandwich by topping it with the remaining toasted bread slices. I recommend adding a little more aioli to the last slices. Serve and enjoy!

Tip 1: Don’t have sourdough bread? No problem. Use your favorite bread instead.

Tip 2: Toast your bread in a pan with a little fat. Using butter or even a little bit of the bacon fat adds so much more flavor. It can also give you a nice crispy toast if you’re like me and don’t own a toaster.

Tip 3: Use your favorite tomato variety and ensure it’s ripe.

Tip 4: Cut your tomato with a serrated knife to prevent squishing the tomato. Tomatoes have thick skin, and the teeth of a serrated blade are perfect for breaking through it.

All in All

Undoubtedly, not having lettuce couldn’t stop me from enjoying end-of-summer tomatoes. This bacon and tomato sandwich is filling, tasty, and easy to make. I truly appreciate the freshness of the aioli and the balance between flavors and textures. All around, this is one of my favorite sandwiches of the summer.

If you’re looking for another way to use up those tomatoes before fall arrives, check out my recipe for Fresh Marinated Tomatoes.

Bacon and Tomato Sandwich with Herb Aioli

5 from 1 vote

Print Recipe

Prep Time 10

Cook Time 5

Course Brunch, Lunch, Main Dish

Cuisine American

Servings 2

Ingredients

For the Sandwich

8 slices Bacon, cooked
4 slices Toasted sourdough bread
1 large heirloom tomato cut into 4 thick slices

For the Aioli

3/4 cup mayonnaise
1/2 tbsp lemon zest
1 tbsp lemon juice
3 tbsp fresh herbs, chopped Chives, Basil leaves, thyme and parsley
salt and pepper, to taste
1 small shallot, minced

Instructions

Start by frying the bacon to your desired crispiness. Drain excess oil from your cooked bacon strips and set them aside to cool.
Next, toast your sourdough bread slices.
Make the aioli: Whisk together the mayo, minced shallot, lemon zest, lemon juice, and herbs in a small bowl. Add salt and pepper to taste. Set aside.
Slice your tomato into several thick rounds.
Assemble your sandwiches: Spread 1 1/2 to 2 tablespoons of aioli on two toasted bread slices. Layer two slices of tomato onto the dressed toasts. Top the tomato with 4 pieces of bacon.
Finish each sandwich by topping it with additional aioli (optional) and the remaining toasted bread slices. Serve and enjoy!

Keyword aioli, bacon, bread, brunch, herbs, sandwich, sour dough, tomato

Tomato and Microgreen Salad with Burrata

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Are you loving the burrata trend? It seems to still grace our presence on social media after one year and I’m alright with it. I enjoy having a decadent, and creamy, option to cook with during these hot summer months.

So, what is burrata?

According to Masterclass, it is “distinguishable by its loose texture: small, soft cheese curds and cream are packaged inside an outer shell made of mozzarella”. For this reason, burrata offers a great blend of textures and decadence.

I bought black truffle flavored burrata for this recipe. It was quite affordable at Whole Foods.

What kind of tomato should I use?

Use your favorite tomato type! For this particular recipe I used a few juicy tomatoes that were locally grown by friends.

As a home gardener I have a great appreciation for growing and eating a variety of tomatoes. Tomatoes are one of my favorite foods to grow. There are so many types of tomatoes that range in flavor and color.

I am grateful for our friend, Garnett, who let me raid his seed collection in the early spring. I am currently growing a combination of hybrid and heirloom types. This is my first year not buying transplants and growing every tomato from seed.

Side note, the beautiful microgreens that I used in this salad were also grown by our friend.

Using an acidic and juicy heirloom tomato to burrata is complementary and recommended. Do you have a favorite type of tomato?

See how I start my vegetable and herb seeds in recycled containers HERE.

How to Make my Tomato and Microgreen Salad with Burrata

This simple recipe serves one person. However, it is easily be adjustable for a small party and it plates beautifully for an event like a brunch.

Fork that is resting in a slice of tomato, creamy burrata and purple microgreens. There are specks of black pepper on the plate.

Mise En Place

1 ball of burrata – room temperature, I used truffle flavored
1 heirloom tomato – sliced
1-2 tablespoons of olive oil extra virgin
1 -2 tablespoons champagne vinegar
1/4 cup of fresh microgreens
salt and pepper to taste

How to make the salad

Cut the heirloom tomato into several thick slices and arrange the slices on a plate. Place one ball of buratta on a plate and cut it open slightly to allow cheese curds to flow out.
Drizzle the tomatoes and cheese with the olive oil and champagne vinegar.
Next, season with salt and pepper to your preference.
Finally, top your dish with fresh microgreens and the serve.

All in All

This heirloom tomato salad with burrata is easy to assemble and wonderfully delicious. Certainly, truffle flavored burrata is the star of this dish. However, the delicious tomatoes, rich vinegar and fresh microgreens complement the velvety Italian cheese.

Tomato and Microgreen Salad with Burrata

5 from 2 votes

Print Recipe

Course Salad

Cuisine American, Italian

Ingredients

1 ball burrata I used truffle flavored burrata
1 heirloom tomato sliced
1-2 tbsp olive oil extra virgin
1 -2 tbsp champagne vinegar
1/4 cup microgreens
salt and pepper to taste

Instructions

Cut tomato into several thick slices and arrange on a plate. Place burrata on plate and cut open to allow mozzarella to flow out.
Drizzle tomatoes and burrata with the olive oil and champagne vinegar.
Season burrata and tomatoes with salt and pepper to your preference.
Top dish with fresh microgreens and serve.

Summer Dish Collab: Arugula Salad with Peaches and Cornbread Croutons

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Whether you’re entertaining cookout guests or just looking for creative ways to use your summer produce, my friends and I have you covered. I have collaborated with Whitney of Fabulous in Fayette and Marie from Bluegrass Blog to share our favorite summer dishes. I’m sharing the recipe for my arugula salad with peaches that includes crispy pancetta and goat cheese.

I love making creative, flavorful salads during the hot summer months. Since our collaborators are reppin’ Kentucky, I threw in some cornbread croutons for this salad. The croutons are simple to prep and an excellent use for leftover cornbread. Lastly, the salad is topped with a light vinaigrette that I love to make with fresh herbs from my garden.

You’ll definitely want to Pin this recipe lineup for reference as you’re planning summer meals!

Here’s how to make my Arugula Salad with Peaches and Cornbread Croutons…

Mise En Place

Arugula – rinsed and dried
Peaches – pits removed and sliced
Day-old Cornbread – cut into about 1 inch cubes
Pancetta – cubed, lightly sautéed until crispy
Goat Cheese – Crumbled
Herbs: Basil and Mint – rinsed and dried
Olive Oil (for cornbread prep and for vinaigrette)
Salt and Pepper – to taste
Honey
Dijon Mustard
Lemon Juice
Garlic – minced

Recipe Steps and Cooking Tips

Use day old cornbread for the best, crunchy results.

Start by making your cornbread croutons, so they have time to cool while you prep the salad. In a bowl, you’ll want to very gently toss your cornbread cubes in 2 to 3 tablespoons of olive oil. Once coated, place each cube on a baking sheet and bake in the oven until lightly browned. Tip: Browning won’t take long (especially if your oven runs hot like mine), so flip each crouton a few minutes in to check how crisp they are becoming).
Next, in a small pan, sauté your pancetta until crispy. Drain excess oil from pancetta and allow to cool.
To make the vinaigrette, blend together olive oil, herbs, honey, Dijon, lemon juice, garlic, salt and pepper in a food processor or blender. Tip: If you don’t have a blender, finely chop your herbs whisk them into the other vinaigrette ingredients.
Assemble the salad by layering the arugula, cornbread croutons, sliced peaches, crumbled goat cheese, and crispy pancetta. Lightly dress salad with vinaigrette or serve on the side. Serve finished salad immediately.

Summer Recipes from my fellow Kentucky Creators:

Whitney’s Elote Recipe

Follow Whitney on Instagram: Fabulous in Fayette

This recipe is perfect for cookouts! Whitney shares how she makes elotes, also known as Mexican street corn. The combination of sweet, charred corn and salty cotija is then topped with a spicy hot sauce.

Marie’s Watermelon Cake

Follow Marie on IG: Bluegrass Blog

Move over fruit salad! Marie shares how to make a stunning tiered dessert using summer-fresh fruits.

All in All

I hope you have a wonderful summer and enjoy this short round-up of seasonal dishes. I highly recommend checking out your local farmers market for seasonal produce to make any of these dishes!

Arugula Salad with Peaches and Cornbread Croutons

5 from 12 votes

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Course Salad

Cuisine American

Servings 4

Ingredients

4 – 6 cups Arugula rinsed and dried
2 Peaches pits removed and sliced
1/2 cup Pancetta cubed, lightly sautéed until crispy
4 oz Goat Cheese Crumbled

For the Cornbread Croutons

3 cups Cubed, Day-old Cornbread cut into about 1 inch cubes
2 – 3 tbsp Olive Oil

For the Vinaigrette

1/2 cup Olive oil extra virgin
1 tbsp Honey
1 tbsp Dijon Mustard
2-3 Basil leaves
8 -10 Mint leaves
2 tbsp Lemon Juice
1 clove Garlic minced
Salt and Pepper to taste

Instructions

Cut cornbread into 1 inch cubes. In a bowl, gently toss the cornbread cubes in 2 to 3 tablespoons of olive oil. Once coated, place each cube on a baking sheet and bake in a preheated 400 degree oven for 6-8 minutes. Half way through, flip cornbread cubes to prevent over browning. Set aside to cool.
Next, in a small pan, sauté your pancetta until crispy. Drain excess oil from pancetta and allow to cool.
To make the vinaigrette, blend together olive oil, herbs, honey, Dijon, lemon juice, garlic, salt and pepper in a food processor or blender.
Assemble the salads by layering the arugula, cornbread croutons, sliced peaches, crumbled goat cheese, and crispy pancetta. Lightly dress salad with vinaigrette or serve on the side. Serve immediately and enjoy!

Keyword salad

Summer Dining: Whipped Feta with Tomato, Radish & Cucumber Salad

Creamy whipped feta and a bright vegetable medley make this the perfect summer salad. It takes 20 minutes to make.

We’ve had several 80-degree days over the last few weeks, so in my head, it’s summertime. I don’t have to wait for June 21st with weather like this, right? I love growing summer vegetables like cucumbers and tomatoes.

Luckily, right after Derby Day, I was able to plant my sun-loving veggies in the garden. As a Kentucky-native and gardener, I believe that’s a safe time to assume we’re clear of freezes. It’s a superstition some would argue, because the Kentucky Derby changes dates each year.

Like last year, I started my seeds in recycled jugs. The winter sowing method has been my favorite (and most successful). It’s a lot like having mini-greenhouses in the yard throughout winter and early spring. The milk jugs provide enough humidity and protection from the elements for the seedlings to thrive until planting.

Swiss Chard seedlings being grown inside of an upcycled milk jug.

Thanks to kind friends and neighbors, I received clean, empty jugs. I also had friends who wanted to do a seed swap. I received some tomato and squash varieties that I’ve never grown before and look forward to trying and leads me to this delicious recipe…

Why Make Whipped Feta with Tomato, Radish & Cucumber Salad?

Whipped feta is creamy, slightly salty, and versatile. You may have seen it used as a base for a pasta dish. However, I think it makes an excellent pedestal for a seasonal tomato salad in this case. Here, I served it on a platter with endive leaves and crostini.

My favorite thing about making whipped feta is that it only takes 5 minutes. You just toss a few ingredients in the food processor or blender and let it whirl. It’s an easy, cold dish to prep for guests.

How To Make My Whipped Feta with Tomato, Radish & Cucumber Salad

Mise En Place

4-6 radishes – sliced thinly
15 – 20 cherry tomatoes – each cut in half
1 English cucumber – thinly sliced into rounds
1 handful Fresh chives and parsley – chopped
2 tablespoons of olive oil
1 tablespoon of rice vinegar
salt and pepper – to your taste
1-2 cloves of garlic – minced
7 oz block of feta cheese
1 cup whole milk plain yogurt, or Greek yogurt

Mix together the Salad

Start this dish by stirring together all of the prepped vegetables and herbs. Next drizzle in the olive oil and rice vinegar. To your taste, season the salad with salt and pepper.

I recommend making the salad first. Because, while you make the whipped feta, the water from the cucumbers and tomatoes will drain to bottom of the bowl. This will ensure your overall dish isn’t ruined by excessive liquids. Waiting also allows for the vegetables to marinate; really taking in the acidity of the rice vinegar and the flavors of the fresh herbs.

Whip the Feta

While the salad rests, you’ll need to make the whipped feta. This step is very simple! In a food processor or blender, combine the feta cheese, garlic and yogurt until smooth. I prefer not to add any salt because the feta is salty by nature.

Plate Your Salad and Feta Mix

Lastly, you’ll plate your prepped foods for serving. You can spoon the whipped feta in a platter or into individual bowls. Then top the feta with the salad. I do recommend draining the salad a bit before adding to the feta.

All in All

I’ll be making persistently this all summer long. This is a great dish for entertaining! I think serving along side toasted crostini and endive works well. The creamy feta and medley of fresh vegetables were easy to scoop up and paired well.

Enjoy!

If you’re anxious for summer too, checkout these dishes:

Whipped Feta with Cucumber, Tomato and Radish Salad

5 from 1 vote

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Prep Time 20

Course Appetizer, Salad, Sauces and Dips

Cuisine Mediterranean

Ingredients

4-6 radishes sliced thinly
15 – 20 cherry tomatoes each halved
1 English cucumber thinly sliced in rounds
1 handful Fresh chives and parsley chopped
2 tbsp olive oil
1 tbsp rice vinegar
salt and pepper to taste

Whipped Feta

7 oz block feta cheese
1 cup whole milk plain yogurt or Greek yogurt if preferred
1 – 2 cloves garlic minced

Instructions

In a large bowl, combine radishes, tomatoes, cucumbers, oil, vinegar, and chopped herbs. Season to taste with salt and pepper. All salad to marinate for about 10-15 minutes. Drain off excess liquid.
Using a food processor, whip together the feta cheese, yogurt and garlic for about 1-2 minutes.
Spread whipped feta onto a platter or plates. Next spoon the salad mixture onto the whipped feta and serve immediately.

Keyword cucumber, feta, radish, salad, tomato, whipped

Fresh Marinated Tomatoes

My friend and fellow blogger Marie from Backroad Bluegrass recently reached out to me and Must Love Herbs about supporting local farmers. Without hesitation I agreed. Kentucky farmers are essential and sell a variety of high-quality products. Besides farmers markets, many Kentucky farmers offer Community Supported Agriculture (CSA) opportunities for consumers to buy seasonal food directly from them. To learn more, I highly suggest reading Marie’s Kentucky CSA’s blog post HERE.

The last few weeks I have found great comfort in shopping at the farmers market. I truly needed the fresh air and human interaction (from a distance of course). There was also a sense of satisfaction knowing that I was buying fresh, locally grown products from businesses in the area. During my quick trip, I bought radishes, a bag of pea shoots, tomatoes, and ground lamb.

With my tomatoes, I made this quick and delicious marinated tomato salad. It is simply comprised of tomatoes, infused olive oil, Dijon mustard, honey and fresh herbs. It’s very adjustable to your taste. For example, you can use your favorite infused olive oil, which can also be bought at most farmer markets. You could even mix in other fresh vegetables like onions or thinly cut radishes.

Fresh Marinated Tomatoes

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Dish

Cuisine American

Servings 4 servings

Ingredients

2-3 Large Tomatoes Sliced thick
1/3 Cup Infused Olive Oil I used Blood Orange Extra Virgin Olive Oil
1 Tablespoon dijon mustard
3 Tablespoons lemon juice
1 Tablespoon Honey
1/2 teaspoon onion powder
2-3 Tablespoons Chopped Fresh Herbs I used Basil, Thyme and Chives

Instructions

Slice tomatoes and place in a serving dish.
In a separate bowl, whisk together olive oil, Dijon mustard, lemon juice, honey, onion powder, and chopped herbs to make a vinaigrette. Season with salt and pepper to your liking.
Pour vinaigrette over tomatoes, cover and allow to marinate at room temperature for at least 30 minutes. Occasionally, flip tomatoes to ensure each is coated in the vinaigrette. Serve.

Notes

It is best to let the tomatoes marinate at room temperature. If place in the fridge, the vinaigrette will solidify. If placed in fridge, just be sure to allow enough time for tomatoes to reach room temp before serving, giving the vinaigrette time to thaw.

Marinated Zucchini

If you don’t like mushy squash, then this is a great side dish for you. The zucchini is first sauteed to your desired tenderness. It is then marinated in a tangy vinaigrette for at least 30 minutes, or until dinner is served.

Quick Summer Side Dish

Early this summer I was listening to the Bon Appetit Foodcast while driving between Lexington and Louisville. It has been one of my favorites to binge listen to while driving. One of the episodes brought up the idea of marinating foods after cooking. Since that day, I had filed this idea in my head as a must-try!

I decided to try out marinated zucchini and oh my! This has been one of my new favorite side dishes for summertime. For one, I wanted to get of my rut of grilling sliced zucchini and yellow squash in foil packets. Those dishes usually turn out mushy and watery. Plus, zucchini is so plentiful in the summertime. Why am I making the same old dish every time we fire up the grill???

This marinated zucchini, however, gave me a less tender squash with a flavorful vinaigrette. It was easy to prep, cook, and serve with pulled pork sandwiches and other grilled mains.

Steps for marinated zucchini

I started with slicing the zucchini in half lengthwise. I then seasoned them with sea salt and black pepper.

So, this is a bit backward from what must of think about marinating. We tend to marinate foods first and then cook them. For this recipe, I first cooked the zucchini slices in a cast-iron skillet and then marinated them in a shallow bowl.

Using a heavy cast-iron skillet gave the zucchini a nice char and smoky flavor. Like cooking a steak, I was able to control the doneness. I seared each side for at least 6 minutes. The zucchini was not mushy but done enough that a paring knife could easily pierce them.

Making the marinade is simple. Olive oil + an acid + garlic + herbs + salt and pepper all whisked together. For the acidic kick, I used rice wine vinegar. I enjoy the mildness and slight sweetness of rice wine vinegar, so it’s a staple in my pantry. It was perfect for this dish. I chose to stick to just one herb for this one: Basil.

I found that using the smallest and shallowest dish was helpful too. You want as much of the zucchini to soak in the marinade as possible. The marinating time takes about 30 minutes and the dish is served at room temperature.

All in All

Overall, this is a side dish keeper in my household. The zucchini is tender but not mushy thanks to the cast-iron skillet. The vinaigrette takes just minutes to whisk together. It is a flavorful dish that replaces my tired, old grilled zucchini packet.

Do have any side dishes that are in need of an upgrade?

Marinated Zucchini

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Prep Time 10

Cook Time 12

Total Time 52

Course Side Dish

Servings 4

Ingredients

3 or 4 Zucchinis Cut in half length wise
1/4 Cup extra virgin olive oil Plus more for sauteing
1/2 Cup Rice Wine Vinegar
1 or 2 cloves garlic minced; I used one large clove
5-6 basil leaves

Instructions

Cut zucchinis lengthwise and season them with salt & pepper.
Heat a cast-iron skillet over medium heat. Once the pan is hot, add a small amount of olive oil to coat the pan (about one tablespoon). Let heat for about 1 minute.
Sautee zucchini in the skillet for 6-8 minutes per side. Test for desired tenderness of squash slices with a fork or paring knife. Remove slices and place in a shallow baking dish or serving bowl.
In a bowl, whisk together olive oil, rice wine vinegar, garlic, and basil. Season with more salt and pepper if desired.
Pour vinaigrette over the cooked zucchini and cover. Let marinate at room temperature for 30 minutes and up to an hour. Serve at room temperature.

Summer Farro Salad

It has been hot here in Kentucky this week! Like, summer hot! It’s not officially summer yet but these temps have encouraged me to start making summer-like meals. I think we grilled out at least 4 times last week. This “summer” farro salad was a tasty and filling side that paired well with our grilled pork chops one evening.

What is farro?

It is a whole grain that is most commonly used in Italian cuisine. This may be because it dates back to ancient Rome and is still grown in Italy. Farro is also quite healthy. Some people consider it a superfood. According to Food Network, farro will “…give you a hefty dose of vitamins A, E and minerals like iron and magnesium.”

After making this summer farro salad, I realized that farro is a great alternative to rice or quinoa. It’s a versatile grain that is chewy and sticky like rice but has a great nutty tasty that makes a dish flavorful. I will definitely keep farro stocked in the pantry to switch up some of my rice based dishes.

Cooking Summer Farro Salad

Cooking this dish is easy to make. It takes about 30 minutes to cook. Because this particular side is served cold, you will have to allow about 25-30 minutes of passive time to allow the cooked farro to cool. Overall the steps are easy though. Basically you chop up your veggies, cook the farro, let the farro cool, make a vinaigrette and mix it all together.

I also tossed in some fresh herbs from the patio. The herb garden I planted with my son is growing strong and convenient for dishes like this one. To read more about that adventure, click HERE.

Overall, this was an amazing cool dish dish for a hot day. The tangy vinaigrette and salty feta cheese complimented the nuttiness of the farro. The farro itself was so filling that no other sides were needed for this meal. And of course, the cucumbers and cherry tomatoes give the dish a summer feel.

Summer Farro Salad

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Prep Time 5

Cook Time 35

Total Time 1

Course Side Dish

Cuisine Italian

Servings 8

Ingredients

For the Farro

2 Tablespoons olive oil
2/3 cup yellow onion chopped
2 cups farro
4 cups vegetable broth
1 pint cherry tomatoes sliced in half
1/4 cup fresh herbs chopped, I used a combo of basil, dill and parsley
4 oz feta cheese

For the Vinaigrette

3 Tablespoons olive oil
2 Tablespoons dijon mustard
2 Tablespoons red wine vinegar
2 baby, seedless cucumbers diced, may use any cucumber type you prefer
2 ears fresh corn kernels cut from cob

Instructions

Over medium-high heat, heat 2 tablespoons of olive oil in pan. Saute onions until translucent.
Stir in farro and toast for 1-2 minutes.
Add broth and bring to a boil. Once boiling, lower heat and cover pan with a lid.
Allow farro to simmer for 20-30 minutes until liquid has absorbed and the farro is tender. Drain any extra liquid that remains and allow to cool to room temperature.
While farro cools make the vinaigrette by whisking together 3 tablespoons of olive oil, the dijon mustard and red wine vinegar.
In a large bowl, lightly toss together the cooled and drained farro, vegetables, herbs, feta cheese, and vinaigrette.
Serve immediately or let marinate further in fridge until meal time.

Notes

An alternative to the feta cheese is crumbled goat cheese.

You will want to drain any remaining liquid from the farro to avoid the salad being soggy.

Make the salad ahead of time for a party, last several days in the fridge if in an airtight container. I suggest making double the vinaigrette just in case the coolness of the fridge dries out the salad. The farro may absorb some of the vinaigrette as it marinates in the fridge.

This recipe is versatile- get creative and add your favorite herbs, vegetables and cheeses to make it your own!