IT'S HAPPENING!! Another Vinaigrette recipe that you'll want to slather on anything and everything forever and ever! This time it comes in the form of a Basil Mint Vinaigrette on top of a Green Bean Farro Salad!
Table of Contents
Why I Love This Recipe
Word on the street is that it's about to get HOT! Like summer is really coming and I will be the first person to voluntarily turn off my stove/oven and only cook outdoors. But before I do that, I'll boil off some green beans and whip up this Green Bean Farro Salad with Basil Mint Vinaigrette because it's such an appropriate summer salad and pairs so perfectly with anything from steamed salmon to lemon roasted chicken.
Green Beans, Feta, Farro and a Basil Mint Vinaigrette that you'll want to bathe in. Serve it at room temperature or chilled and it's the best side dish you'll make all week! If you love this recipe, you will want to try my epic spicy garlic green beans during the colder months. Delish.
Ingredients & Substitutions
- Haricot Verts or Green Beans ends trimmed
- Olive Oil
- Garlic
- Shallot
- Red Pepper Flakes
- Farro
- Feta
- Kosher Salt
- Black Pepper
For the Mint Basil Vinaigrette
- Shallot
- Fresh Basil
- Fresh Mint
- Garlic
- Red Pepper Flakes
- Olive Oil
- Red Wine Vinegar
- Salt
*For a full list of ingredients and instructions please see recipe card below.
How to Make Green Beans Farro Salad
Step 1: Bring a large pot of water to a boil. Add the green beans and cook for 2 minutes. Drain the green beans and set aside.
Step 2: In a large heavy bottom skillet, heat the olive oil over medium high heat. Add the shallot, garlic and red pepper flakes and sauté for 2 minutes until the garlic becomes fragrant.
Step 3: Add the green beans and mix everything together, making sure the garlic and shallots are evenly distributed amongst the green beans.
Step 4: Toss with cooked farro and feta.
Step 5: Combine all the ingredients for the vinaigrette in a high powered blender and blend for 60 seconds until very smooth. Taste and adjust salt and pepper as needed. Serve immediately. Or you can refrigerate the vinaigrette for up to 3 days.
Step 6: Drizzle with a few tablespoons of the vinaigrette. Season with salt and pepper and serve as needed.
How to Store Green Beans Farro Salad
You can store this in an airtight container in the fridge for 3-4 days. I recommend adding the feta and vinaigrette on the portion you are going to eat to keep it fresh. Bring to room temperature or warm, per your preference when it is time to eat.
How to Freeze Mint Basil Vinaigrette
While this salad is best prepared fresh, the vinaigrette freezes beautifully and goes on so many things that you are gonna wanna have it on hand. Portion it out into an ice cube tray and freeze. Then when you are ready to use, pop out a cube and let come to room temperature and use as needed.
Tips & Tricks
The vinaigrette is also amazing on chicken, steak, salmon. Stir it into other grain salads as well!
FAQs
Want to make this my weekday lunch/dinner, what can I add?
You can add ground or cut up roast chicken or another protein or add tofu if you are vegetarian. Make sure you season that well, and these will all go great!!
I do not have farro on hand, can I substitute something?
You can try this with quinoa, preferably red quinoa or pearl couscous.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Green Bean Farro Salad with Basil Mint Vinaigrette
Ingredients
- 1 pound haricot verts or green beans ends trimmed
- 2 tablespoons olive oil
- 6 cloves garlic chopped
- 1 shallot thinly sliced
- 1 tablespoon red pepper flakes less if you don't want them spicy
- 1 cup cooked farro
- ½ cup feta the kind that comes in the brine cut into small cubes or crumbled
- Kosher salt and freshly cracked black pepper to taste
For the Mint Basil Vinaigrette
- 1 shallot roughly chopped
- 1 ½ cups tightly packed fresh basil leaves
- ½ cup fresh mint stems removed
- 1 clove garlic
- ½ teaspoons red pepper flakes
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
Instructions
- Bring a large pot of water to a boil.
- Add the green beans and cook for 2 minutes. Drain the green beans and set aside.
- In a large heavy bottom skillet, heat the olive oil over medium high heat. Add the shallot, garlic and red pepper flakes and sauté for 2 minutes until the garlic becomes fragrant. Add the green beans and mix everything together, making sure the garlic and shallots are evenly distributed amongst the green beans. Toss with cooked farro and feta.
- Combine all the ingredients for the vinaigrette in a high powered blender and blend for 60 seconds until very smooth. Taste and adjust salt and pepper as needed. Serve immediately. Or you can refrigerate the vinaigrette for up to 3 days.
- Drizzle with a few tablespoons of the vinaigrette. Season with salt and pepper and serve as needed.
Should I use the recipe I printed or the one you discussed in your email?
2 totally different recipes!! Your pick!
Made this tonight along with a grilled flank steak. Delicious! I love this vinaigrette, as well as the basil vinaigrette.
What a beautiful salad with green beans! Love your pictures!
This is truly the perfect Summer Salad- I love the dressing!
Now that's a nice green bean salad!
Oh man, I would totally slather that vinaigrette on everything!!!
How many does this serve?
6!!
Am buying the things I need this weekend to make Yum!!
Looks like a perfect summer salad to me!
I love farro, and am always looking for great recipes for my green beans which are producing every day!!! Thanks. I needed this!