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I know i know, all my dish names lately seem to have 'summer' in them, but it sounds so much better with SUMMER in front, it paints a picture on your mind of your version of 'summer' and where you'd be eating this delightful salad, whether its in your garden under your new cute umbrella on your picnic blanket with your family or at the birthday bbq or just netflixing midday while pretending to work...whatever the word 'summer' takes you to in your imagination just know that This is a really wholesome yet light summer salad filled with fresh herbs and a zesty dressing which will fit into any of your summer scenarios.

Serves: 4-6

Prep Time: 15 minutes

Cook Time: 20-25 minutes

Total Time: 35-40 minutes

🥗 I N G R E D I E N T S


1 cup farro

3 cups water

2 bay leaves

1 tsp salt

2 medium fennel bulbs shaved/sliced thinly

1 large zucchini diced

1 red pepper ( optional)

3 cups arugula

1/2 cup chopped fresh parsley

1/4 cup chopped fresh mint

1/4 cup pepperoncini chillis

Handful of pomegranate

vegan ricotta or preferred cheese ( i love kite hill ricotta)

a lil homemade pesto if you really feel fancy


1/3 cup olive oil

1/3 cup fresh lemon juice

1 tsp black pepper

1 tsp salt

🌿 T H E M A G I C

  1. Preheat the oven to 400F and chop your veggies for baking. You can put the pepper in the oven whole, Dice your zucchini, and keep the end part of the fennel and thinly slice ( if you cut the bottom part off it wont slice into these pretty flower like shape!)

  2. Toss the veggies in oil and place onto a parchment sheet to bake for 15-20 minutes or until golden brown

  3. Meanwhile, add faro, water, bay leaves and salt to a deep cooking pot and bring to boil then reduce to a simmer. Cook the farro till tender - about 30 minutes. ( you can soak overnight for quick cooking). Drain any excess water and cool down before using in the salad

  4. Prepare your dressing by adding all ingredients into a bottle and shake it up till all the liquids combine to a creamy texture.


  6. In a large cute salad bowl, place the arugula on the bottom, then add half the farro and then layer the rest of the ingredients as you like, lil bit of this lil bit of that and keep doing this scattering evenly across the plate and then add as much of the leftover farro as you like!

  7. Lastly, pour over the dressing generously

Don't forget to sprinkle some love, Say a prayer of gratitude & serve with joy!

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