Green Bean Farro Salad with Basil Mint Vinaigrette
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!
1tablespoonred pepper flakesless if you don't want them spicy
1cupcooked farro
½cupfetathe 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
1shallotroughly chopped
1 ½cupstightly packed fresh basil leaves
½cupfresh mintstems removed
1clovegarlic
½teaspoonsred pepper flakes
½cupolive oil
2tablespoonsred wine vinegar
1teaspoonsalt
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.
Notes
The vinaigrette is also amazing on chicken, steak, salmon. Stir it into other grain salads as well!