Slab Salad Recipe

Cook farro

Rinse 1 cup farro under cold water. In a medium saucepan combine rinsed farro, 2.5 cups water or broth and 1/2 tsp salt. Bring to a boil, reduce to a simmer, cover and cook until tender but still slightly chewy, 20–25 minutes (pearled farro cooks faster). If liquid is absorbed but farro isn't tender, add 2–4 tbsp hot water and continue cooking. Drain any excess liquid.

Cool farro: Spread cooked farro on a sheet pan or transfer to a bowl and let cool to room temperature (about 15–20 minutes) before assembling the salad so it doesn't wilt the greens or warm the avocado.

Prepare lettuce and tomatoes: While farro cools, wash and spin dry the mixed lettuce. Tear into bite-sized pieces and place on a large rectangular serving platter (to create the 'slab' presentation) or a large shallow bowl. Arrange tomato wedges evenly over one side or across the slab.

Prepare green chickpeas: If using frozen green chickpeas, blanch them in boiling water for 2 minutes, then drain and shock in ice water. If using fresh green chickpeas, blanch similarly until bright and tender (2–3 minutes). Pat dry. Scatter chickpeas in a band down the center of the platter or distributed evenly where you want a textured line.

Slice avocado: Halve, pit and slice avocados just before assembly to avoid browning. Fan or nestle slices along the salad slab in a row or grouped sections.

Optional onion: If using red onion, thinly slice and soak in cold water 5 minutes to reduce bite, then drain and pat dry. Scatter sparingly over the salad.

Make vinaigrette

In a small bowl or jar combine 3 tbsp sherry vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1 minced garlic clove, 1/2 tsp sea salt and 1/4 tsp black pepper. Whisk to combine. Slowly drizzle in 6 tbsp olive oil while whisking (or shake all ingredients together in a jar) until emulsified. Taste and adjust seasoning or acidity—add up to 1 tsp more vinegar or a pinch more salt if desired.

Reserve about 2 tablespoons of vinaigrette for the avocado to prevent browning; use the remainder to dress the salad.

Dress farro: Toss the cooled farro with 1–2 tablespoons of vinaigrette to flavor and moisten the grain. Scatter the dressed farro in a wide strip across the platter or sprinkle across the greens if you prefer a mixed salad.

Dress greens and vegetables: Drizzle remaining vinaigrette lightly over the lettuce and tomatoes (start with 2–3 tablespoons and add more to taste). Arrange avocado slices on top and brush or drizzle the reserved 2 tbsp vinaigrette over the avocado to keep it glossy and prevent browning.

Add chickpeas and garnishes: Place the green chickpeas prominently (in a line or cluster) so they create texture contrast with the farro and greens. Scatter optional crumbled feta or cotija and toasted pepitas or almonds over the slab. Finish with a light grating of lemon zest if using.

Season and serve: Taste and adjust salt and pepper as needed. Serve the slab salad immediately so the avocado stays fresh and the greens remain crisp.