Spicy Mediterranean Salad

spicy mediterranean salad

Spicy Mediterranean Salad

  • Servings: 4
  • Difficulty: Easy
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Salad Ingredients

  • 1 cup farro (long grain, semi-pearled)
  • ½ cup red onion, sliced
  • 1 cup cannellini beans, chilled
  • 1 cup garbanzo beans, chilled
  • 3 medium yellow squash, sliced or ribbon-style
  • 3 medium zucchini, sliced or ribbon-style
  • 4 cups liquid (water or broth)
  • 8 cups fresh, raw spinach
  • 4 cups fresh, raw arugula

Salad Dressing Ingredients          Servings: 1 cup

  • 6 Calabria or Pepperazzi™ brand peppers
  • ¼ cup olive oil
  • 2 tablespoons vinegar
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Recipe Directions

  1. Rinse and cook farro; SEE RECIPE NOTES
  2. Rinse beans and refrigerate for 20 minutes
  3. Prepare onion, zucchini and squash; rinse and cut in slices or ribbons (using a potato peeler)
  4. Meanwhile, in a food processor, combine all dressing ingredients; puree until smooth
  5. Allow dressing to rest for a while; SEE RECIPE
  6. Plate 1 cup spinach and ½ cup arugula; place one cup farro on greens; add about ¼ cup of each bean; add squash, red onion and 3 olives; lightly drizzle dressing over salad

Recipe Notes

  • Cooking farro: Bring 4 cups water to boil; add one cup farro; stir and allow to come to boil again; cover and reduce to simmer until liquid is absorbed; once farro is done, rinse and spread over baking sheet; season with salt and refrigerate for about 20 minutes
  • Dressing: The heat of the dressing intensifies upon resting; taste it after the resting time; if you want to add more heat, start by sriracha in ½ teaspoon increments; adjust salt according to taste preference


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