Herb salads

Ed picked a ton of herbs, and herb salads are really his jam. I also love a good flavorful salad, so we make a lot of these.


Ed picked parsley, lemon balm, chives, savory, rosemary, sage, thyme, oregano, mint, and some peas. We love fresh herbs on pretty much everything, and you probably noticed that all the recipes from last week have featured fresh herbs. Yum!

Anyway, for our herby grain salads, the formula is generally:
- some amount of grain (the sort you can see, like bulgur, wheat berries, farro, etc)
- lots and lots of herbs
- chopped veggie of some sort (cukes, tomatoes are common favorites)
- something piquant (think olives, feta, sun dried tomatoes, capers)
- salt
- olive oil
- lemon

This one was feta, parsley, kamut, cucumber. Kamut is just like a large wheat berry, also in the wheat family.

This was one that we brought to a potluck. Parsley, oregano, thyme, tarragon, savory, kamut, and a sprinkle of sumac on top.

I can't remember the dressings, but assume they're some combination of olive oil and a sour thing, either lemon juice or vinegar.