Looking for a side dish or vegetarian main entree for your next dinner party, backyard cookout, or tailgate? This hearty, but not heavy, summer salad is the perfect dish to showcase fresh summer produce. Filled with fresh zucchini, tomatoes, bell peppers, kale, garbanzo beans and farro, this is a dish that vegetarians and meat lovers will both pile onto their plate! Serve on its own as a vegetable entree, or to top your favorite grilled chicken, shrimp, or pork tenderloin.
If you are planning on taking it to a tailgate, it can be made the night before, refrigerated, and brought in a cooler to the game. Whether it is hot, at room temperature, or chilled, there is no wrong temperature to eat this fresh and delicious salad at!
- 1/4 cup olive oil
- 1/2 cup chopped scallions (white and green parts)
- 1/4 cup chopped red onion
- 2 teaspoons chopped garlic
- 4 cups chopped kale leaves, packed
- 1/2 cup chicken stock or white wine or water
- 1/2 teaspoon salt
- 1/4 teaspoon coarse ground black pepper
- 3 cups chopped yellow and green zucchini
- 2 cups chopped seeded roma tomatoes
- 1 cup chopped yellow bell pepper
- 1 (16.5 oz.) can garbanzo beans, drained
- 3 cups cooked farro
- 1/2 cup grated parmesan cheese
- 1/3 cup snipped fresh basil
- 1/4 cup snipped fresh chives
- In a large, high-sided saute pan or wok, add the olive oil. Bring the heat to medium. Add the scallions, red onion and garlic. Stir frequently for 5 minutes. Add the kale leaves and the stock/wine or water. Stir frequently for 3 minutes.
- Raise the heat to medium high and add the salt and pepper. Stir. Add the zucchini, tomatoes, bell pepper and garbanzo beans. Stir frequently for 3 minutes. Add the farro and stir frequently for 2 minutes.
- Remove the pan from the heat and add the parmesan, basil and chives. Stir until incorporated. Serve warm or at room temperature.
Recipe © Sally James Mathis
Photography ©Taylor Mathis