If you haven’t yet, tried it, Ottolenghi’s version of Fattoush salad is quite delicious.
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I don’t want to miss this thread when I’m looking for something. Stumbled on it when searching for what to do with the cherry tomatoes I got for… 
…I forget.
ETA The cherry tomatoes were for a poisson cru recipe on the [raw fish thread. That, and other good salad recipes on that thread.
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Yes, that’s the one with a buttermilk / yogurt dressing iirc. Different twist.
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I love it, although the sog factor prevents it being a good leftover.
It’s a nice change, but I love pom molasses so I’m usually partial to the non-yogurt dressing.
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This one is
“TOASTED FARRO AND APPLE SALAD WITH MUSTARD VINAIGRETTE” from Milkstreet
This one is similar .
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This is farro salad with roasted peppers is another good one.
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I don’t have the recipe here, but I think I saw one on ATK awhile ago and it looked good.
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Thank you; I’m trying that, but maybe without zucchini for now . Wait… someone shared one with zucchini…
Oh, here it is ; from @MidwesternerTT
For now, I harvested some chard
And made this Swiss Chard salad…sort of
The recipe uses a lemony dressing, and I used some I made last week. The salad is purported to keep awhile.
This one sounds interesting!
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“Another winning combo: farro mixed with caramelized onions, toasted walnuts, and dried cherries for a savory-sweet grain salad.”
That recipe doesn’t include onions but a similar one did.
I got some cippolini that I’m roasting like this.
Mine are bigger, and purple.
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Really love Roasted Onions
I can’t remember the exact recipe I used, these are the ingredients from Sunset Magazine recipe:
1 tablespoon butter
1 pound cipollini onions, peeled, roots still attached
1/4 cup dry white wine
1 tablespoon balsamic vinegar
1 cup reduced-sodium chicken broth
Salt
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If you like miso, try a bit of it while roasting them another time.
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I had miso for several years, and never used it! This week I could have used it twice!
My last box sat in my fridge for about 10 years. Finally finished it and bought another last year.
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Great idea!
Here’s a salad I made last night with “all the things”
I think farro, avacado, roasted butternut squash, canned ventresca, shelf stable crunchy onions, sliced fresh shallots, a vinaigrette (made with orange jam ( jamalot!), pepitas, last of the winter “little gem” lettuce, and Israeli feta.
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I’ve got some pancetta, gorgonzola, fresh basil and an avocado!
I am not familiar with Portillo’s in Chicago. Apparently it’s known for its Italian chopped salad! Ditalini pasta added. (Whereas in Pittsburgh, fries would be added on a salad at Primanti Bros 
)
…
I think I’ll add asparagus to my bastardized Cobb.
…
Asparagus, bacon, egg
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