This post originally appeared in my July 2026 newsletter.
I’ve been making this refrigerator salad on repeat.
Italian Vegetable and Farro Salad
I tweak it a bit- skip the kale, swap in regular bell peppers for the baby ones, add a can of garbanzos, use a ready-to-roast bag of cauliflower and broccoli instead of a head of cauliflower I have to manage. That makes it work for me. It’s good as a side with a sandwich, as an entrée topped with leftover cold steelhead trout or chicken, or just scooped into a bowl for a snack. It’s easy to throw together and is one of those creations that keeps giving throughout the week.
Also: marinated artichokes!
