Lemon Dill Farro Salad with Tuna and Green Olives
ingredients
1 cup of Farro
1 (5 oz) can of Albacore tuna packed in olive oil
1 Medium Sweet White Onion, thinly sliced
2/3 cup Pitted Green Olives
1 Medium sized Hats Avocado, cubed
1 cup Spring Mix Salad, or something similar
dressing
2-3 tbsp Prosecco White Wine Vinegar
1/3 cup Extra Virgin Olive Oil
Juice of 1 large lemon
1 tsp Lemon Zest
2 tbsp Fresh Chopped Dill
1/4 tsp Salt ( add more to taste)
1 tsp Cracked Pepper
1/4 tsp Sugar ( add more to taste)
Splash of Green Olive Juice
instructions
Begin by cooking farro in a medium sized pot. Follow the directions of the bag, as some farro cooks quicker than others. It should take somewhere between 10 - 20 mins. While you cook the farro prep the dressing. I like to make the dressing as early as possible to help it marinate. The ingredient measurements I chose are to my liking, if you like things more vinegary - add more white wine vinegar. If you like dressings sweeter add more sugar. I tend to always add more lemon zest and dill than most like. So taste as you go, and remember to let it set at least 10 minutes before using. Taste develops.
In a small mixing bowl, bring together all the ingredients listed above under dressing. Let sit. Open the tuna can and drain extra oil. Place in a small bowl. Cover with a few spoonfuls of the dressing and let it marinate. Next thinly slice the onion and place in the dressing bowl. This is a key part to making salads. Always marinate the onion in the dressing first. This helps to soften the bitterness and lightly pickle the onion before eating it. It also helps with the flavor of the dressing. Next, slice the green olive’s in half and add to the dressing bowl. Let sit.
Once the Farro is cooked, make sure to thoroughly rinse and drain in cool water. Bring to room temp and put in a large bowl. Mix in the dressing with the onions and green olives. Taste. Add more lemon, or vinegar if the flavor is too mild for you. Maybe some more dill. You want to make sure the dressing covers all of the farro. Next fold in the salad greens and marinated tuna. Finally top with avocado, some extra fresh dill springs and cracked pepper.
Serve at room temperature. Pairs well with dijon mustard spread on fresh baguette .
