Ingredients
For the Lemon Dill Vinaigrette:
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons freshly chopped dill
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove of garlic, finely minced
- Salt, adjusted to your preference
For the Salad:
- Olive oil
- Salt and pepper to taste
- 1 large zucchini (approximately 12 oz), sliced into hearty chunks, then halved
- 3 cups of densely packed arugula
- 1 cup of corn (fresh corn from the cob preferred, but canned or thawed frozen corn works too)
- 1 cup of cooked and cooled farro
- 1/3 cup of crumbled feta cheese
- 1 can (15 oz) of cannellini or Great Northern beans, drained
Method
- Begin by tossing the chopped zucchini in a large bowl with a touch of olive oil, salt, and pepper. Preheat your grill or grill pan to medium-high heat. Once hot, lightly oil the grates before placing the zucchini on them. Grill each side for a few minutes, until the zucchini is tender yet firm to the bite. Set aside to cool slightly.
- In the meantime, prepare the lemon dill vinaigrette. Combine all the vinaigrette ingredients in a small jar or bowl. Vigorously shake or stir the mixture until fully blended.
- Assemble the salad by combining all the ingredients in a large bowl. Drizzle the freshly prepared lemon dill dressing over the top and gently toss to ensure everything is evenly coated.
- Serve immediately to enjoy the salad at its freshest. However, it also keeps well in the refrigerator for several hours, making it perfect for advanced preparation.
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