Route SixtyMix Salad

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By
Sally Vargas
Sally Vargas
Sally Vargas

Sally is the author of four cookbooks and is a regular correspondent for the Boston Globe Wednesday Food Section. She also is a food photographer.

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Published May 06, 2021
Sally Vargas
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When thinking about regional recipes, one usually thinks of one or two ingredients from the same part of the country. But with this yummy blend of goodness, it’s more accurate to call it a regionALL recipe that gathers up great ingredients on a refreshingly long road trip. With a delicious mix of Juicy, ripe NatureSweet® Tomatoes, RealSweet® Vidalia® Onions, fresh corn, perky, spicy greens like arugula and mint come together to celebrate all the delights that summer has to offer. Add creamy Avocados From Mexico, along with crunchy sugar snap peas and radishes, and you have a summer feast. But wait! There’s more! This salad gets some heft with chickpeas and farro that make it filling enough to become your favorite porch supper or picnic lunch. Hop on in and let’s hit the road with a satisfied summer hooray!

Tomatoes say summer, and NatureSweet® Tomatoes have you covered.

With NatureSweet® Tomatoes, you can get a head start on summer even before your backyard tomatoes ripen. No backyard? No problem. These sweet little cuties are available all over the U.S. all year long. Pop this salad into your beach bag as soon as the weather gods smile upon you. 

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Avocados From Mexico and sweet RealSweet® Vidalia Onions from Georgia make this salad special.

Most avocados in the market are still underripe; make a plan a few days ahead to let them ripen on the countertop. As soon as they are ripe, refrigerate them for a few days to keep them fresh if you are not going to use them right away. You can also let them ripen in the refrigerator if you end up buying more than you need immediately. This will slow the process considerably, so check them daily to see if they yield slightly under gentle pressure. That’s how you know they’re ripe and ready!

RealSweet® Vidalia Onions, grown in Georgia, have a short season—from April to August. Seize the day on these beauties when they’re available. Vidalias are sweet and crisp with a distinctive flavor that comes from the combination of weather, water, and soil uniquely found in their growing area in Georgia. Luckily for us, the onions are now sold in all fifty states and Canada, no long road trip required!

What is farro? Can I use something else?

Farro is an ancient grain that goes way back before road trips even existed. Heck, it may go back before the wheel even existed! It has an earthy, nutty flavor and a chewy texture that works well in everything from winter soups to hearty summer salads. It’s a new culinary craze that’s beginning to catch on across the U.S. Be sure to buy the “pearled” grade. Give it a try, you’ll like it!

If you can’t eat wheat, or can’t find farro, substitute 2 cups of your favorite cooked grains like quinoa, brown rice or barley.

Route SixtyMix Salad

Prep Time 20 mins
Cook Time 20 mins
Cooling Time 20 mins
Total Time 60 mins
Servings 4
Yield 4

Ingredients

  • 1 1/4 teaspoons salt (divided), plus more for the snap pea cooking water
  • 2 cups (6 ounces) sugar snap peas, tough ends trimmed
  • 1 cup quick cooking (pearled) farro (or 2 cups cooked quinoa, brown rice, or barley)
  • 1 bay leaf
  • 3 tablespoons lemon juice
  • 1 tablespoon sherry vinegar
  • 1/8 teaspoon pepper
  • 1/4 cup olive oil
  • 1/4 RealSweet® Vidalia® Onions, thinly sliced
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 cup cooked corn kernels (from 2 ears cooked corn)
  • 1/2 pound (16-18) NatureSweet® Constellation® cherry tomatoes, halved
  • 2 handfuls baby arugula
  • 1 handful fresh mint leaves
  • 4 radishes, thinly sliced
  • 1 Avocados From Mexico, sliced
  • 1/4 cup toasted almonds, coarsely chopped

Method

  1. Bring a large saucepan of salted water to a boil over high heat. Add the snap peas and cook for 1 minute, or until bright green and tender. With a slotted spoon, transfer the peas to a colander and let run under cold water until cool. Drain and pat dry. 

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  2. In the same saucepan, bring 4 cups water and 1 teaspoon salt to a boil. Add the farro and bay leaf, and cook for 15 to 30 minutes (check the package for estimated cooking time for the brand you are using). The farrow should be tender but pleasingly chewy. Drain in a large strainer and remove the bay leaf.

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  3. In a large bowl, whisk the lemon juice, sherry vinegar, 1/4 teaspoon salt, and pepper together. Slowly whisk in the olive oil. Stir the warm farro, onions, and chickpeas into the dressing and cool to room temperature (adding the warm grain to the dressing helps it absorb maximum flavor). Add the corn kernels and cooked snap peas. At this point you can refrigerate the farro for up to 4 hours. Bring to room temperature before serving.

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  4. Just before serving stir in the tomatoes, arugula, mint leaves, avocados, and radishes. Taste and add more salt, pepper, olive oil, and lemon juice if you like. Sprinkle the salad with toasted almonds. Serve and enjoy!

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