I have a love/love relationship with Swiss chard. These nutrient dense greens are robust and abundant in the summer months. This salad lets chard steal the show, and rightly so. Swiss chard is packed full of nutrients like vitamin K, vitamin A, vitamin C and magnesium. The phytonutrients found in Swiss chard support bone health, healthy blood sugar balance and decreased inflammation.
Beyond being nutritious, this salad will truly make your summer season complete. The key here is using freshly squeezed lemon juice. I know it's easier to buy the already squeezed stuff, but trust me when I tell you that this salad NEEDS freshly squeezed lemon juice. It needs it, just like it needs creamy feta and colorful greens and the farro, which is full of fiber.
Lemon, Feta & Farro Salad
Serves 4 as a side dish
- 1/2 cup dry farro
- 1 bunch rainbow Swiss chard
- 1/2 cup freshly squeezed lemon juice
- 1 finely sliced fennel bulb
- 1/2 chopped yellow bell pepper
- 1/2 cup feta cheese or vegan cheese alternative
- Salt and pepper to taste
Cook the farro according to the package instructions. I seasoned my farro with sea salt while it cooked. Cool after cooking.
Roughly chop your rainbow chard into bite size pieces. Dice your bell pepper and thinly slice your fennel bulb. Toss the cooled farro with the lemon juice; follow with your veggies. Mix, to ensure the lemon juice is distributed all over the salad. Add the feta just before serving. Season with salt and pepper to taste.
Even as summer begins to wind down, this salad will transport you back to a sunny place where leafy greens and lemons abound. Pair this salad with grilled fish or chicken or eat it on its own. It is hearty enough to fill your belly and give you a warm summer glow.