21 Filling Vegetarian Salads That Are Standalone Meals

[elleng]

Spinach, Middle Eastern, Farro +++

https://cooking.nytimes.com/68861692-nyt-cooking/6856439-21-filling-vegetarian-salads-that-are-standalone-meals?

Tomato Salad With Red Beans

'This colorful tomato salad is bulked up with red or pink beans. But it’s not a bean salad with tomatoes; it’s a tomato salad with beans. I added celery to the mix for its crunchy texture, which is nice against both the juicy tomatoes and the soft beans, and because I love its herbal, crisp and refreshing flavor.

2 pounds ripe sweet tomatoes, preferably a combination of red, green and yellow heirlooms
Fleur de sel or coarse sea salt
1 ½ cups cooked red or pink beans (1 15-ounce can, drained and rinsed)
½ cup finely diced celery
1 small garlic clove, puréed in a mortar and pestle or put through a press
2 ounces crumbled feta (about 1/2 cup), plus additional for garnish
2 tablespoons chopped fresh mint, plus additional for garnish
2 tablespoons sherry vinegar
¼ cup extra-virgin olive oil
3 to 4 cups baby arugula (optional)
12 barley rusks or 12 small but fairly thick slices toasted whole wheat country bread

Cut tomatoes into wedges. If tomatoes are very large, cut wedges in half across the middle. In a large bowl, toss tomatoes with salt, beans, celery, garlic, feta, mint, vinegar and olive oil. Mixture will become quite juicy quickly if tomatoes are ripe.

Line a platter or plates with arugula and arrange rusks or toasted bread on top. Use 2 pieces of bread per serving. Top with tomatoes and juices. Garnish with additional feta and mint, and serve.

[livetohike]

1. Thanks! Bookmarking n/t

[Cicada]

2. Perfect! Thank you very much

[Phentex]

3. NY Times doesn't like me but I saved one I think you posted a while back...

It was SOOOOOOO good! Made it with fresh green beans from my sister's garden and used some blended tomatoes from Costco. It was pretty and delicious. We did stub our toes on the garlic because we used a large rather than small clove but it was good.

Farro Salad With Tomatoes and Romano Beans

Ingredients
• 2 cups cooked farro
• ¾ pound tomatoes, diced, or cherry tomatoes, cut in half
• 1 tablespoon fresh lemon juice
• 2 tablespoons cider vinegar or sherry vinegar
• 1 to 2 teaspoons Dijon mustard (to taste)
• 1 small garlic clove, minced or puréed
• Salt and freshly ground pepper
• ¼ cup extra virgin olive oil
• ½ pound romano beans, trimmed and cut in 2-inch lengths
• 2 to 4 tablespoons chopped fresh basil or parsley, or a combination
• 2 ounces goat cheese, crumbed (optional)


Preparation
1. In a large bowl combine the farro and tomatoes.
2. Whisk together the lemon juice, vinegar, mustard, garlic, salt, pepper, and olive oil. Toss with the farro and tomatoes and set aside.
3. Bring a pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, add a generous amount of salt and add the green beans. Cook 4 to 5 minutes, until just tender. Transfer to the ice water, then drain. Dry on paper towels.
4. Shortly before serving, add the beans to the farro mixture, along with the chopped herbs. Toss together, taste and adjust seasoning. Sprinkle the goat cheese over the top and serve.

Tip
• Advance preparation: The salad can be prepared through Step 3 and refrigerated several hours before serving.

[elleng]

4. Thanks. Looks good. Have wondered about farro.