PCC Methow Valley Salad

PCC Methow Valley Salad

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?
100% would make it again
  • Each serving
  • 230 cal
  • 18g fat (12.5g sat)
  • 0mg chol
  • 440mg sodium
  • 15g carb
  • 3g fiber
  • 2g sugars
  • 3g protein


  • 1 cup farro
  • 2 cups water
  • 1/2 teaspoon salt, plus additional to taste
  • 1/4 cup lemon juice
  • 1 1/2 teaspoons minced garlic
  • 1 1/2 teaspoons dried dill weed
  • 1 teaspoon dried basil
  • Black pepper, to taste
  • 6 tablespoons olive oil
  • 2 tablespoons basil oil
  • 1/3 pound roma tomatoes, diced into 1/2-inch pieces
  • 1/2 large cucumber - peeled, seeded and cut at an angle into 1/2-inch half-moon chunks
  • 1/4 cup shredded carrots
  • 1/2 pound chard and kale mix (equal parts green kale, red kale and red chard, stems removed, cut into 1-inch pieces)


Soak farro in water overnight. Bring water, pre-soaked farro and 1/2 teaspoon salt to a boil. Reduce heat to low and simmer, covered, for 45 minutes. Drain in a colander and let cool slowly at room temperature. Do not rinse. When cooled, place in a large bowl and refrigerate.

Mix together lemon juice, garlic, dill, basil, salt, pepper and both oils until dressing is blended. Toss dressing with grains, tomatoes, cucumber and carrots.

To serve, toss equal parts farro-vegetable mixture and loosely packed greens in a bowl.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member