Ingredients

For the vinaigrette:

• 1/4 cup extra virgin olive oil
• 1 tablespoon fresh lemon juice
• Fine sea salt and freshly ground black pepper

For the chicken salad:

• 2 cooked chicken breasts, diced
• 1 stalk celery, diced
• 1 Roma tomato, diced
• 2 scallions, white and green parts thinly sliced
• 1/3 to 1/2 cup mayonnaise
• Fine sea salt and freshly ground black pepper

For the salad:

• 2 large Hass avocados, ripe but firm
• 4 to 6 cups baby greens, such as arugula, kale, and spinach
• 2 hard-cooked eggs, peeled and quartered
• 12 black olives

Directions

Step 1

Make the vinaigrette: In a small bowl, whisk together the olive oil and lemon juice. Season to taste with salt and pepper. Set aside.

Step 2

Make the chicken salad: Combine the chicken, celery, tomato, and scallions in a medium bowl. Add the mayonnaise, starting with the smaller amount, and fold together with a spatula. Add more mayonnaise if the mixture seems dry. Season to taste with salt and pepper. Cover and chill until ready to serve.

Step 3

Assemble the salad: Halve, pit, and peel the avocados. Place each half cut-side down and slice crosswise into 1/4-inch-thick slices. Divide the greens among 4 plates. Fan the avocado slices over the greens. Drizzle the vinaigrette over the avocado and greens. Spoon the chicken salad alongside or over the top. Garnish with the egg quarters and black olives.

Ingredients

• 1 1/2 cups uncooked farro
• 1 red bell pepper
• 1 large zucchini
• 1 red onion
• 1 large ear corn (optional)
• Extra virgin olive oil
• 2 cups cherry tomatoes
• One 4-ounce block feta, cut into 1/2-inch chunks
• 1/4 cup toasted pumpkin seeds
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh flat-leaf parsley, chopped
• Balsamic vinegar of Modena

Directions

Step 1

Prepare the farro according to package directions. While it’s cooking, prepare the vegetables.

Step 2

Rinse and pat dry the bell pepper and zucchini. Trim the zucchini and cut into 3/4-inch rounds. Peel the onion and cut in half horizontally. Place the zucchini slices and onion halves in a large bowl, drizzle with olive oil, and transfer to a grill basket. Shuck the corn, if using, and place it along with the bell pepper in the bowl; drizzle with olive oil.

Step 3

First, grill the bell pepper and corn over direct heat, giving them a quarter-turn every two minutes. They’re done when lightly charred —don’t let them burn. Transfer them to a platter and drizzle with olive oil. Next, grill the other vegetables in the basket, turning after 4 minutes and grilling only to a light char.

Step 4

On a cutting board, slice the pepper into strips, cut each onion half into 6 wedges, and cut the kernels from the corn. Rinse and pat dry the cherry tomatoes.

Step 5

When the farro is done, fluff with a fork and let cool slightly (if there’s any water left in the pot after the farro is tender, drain it). Divide the farro among 4 deep bowls. Top with equal amounts of grilled vegetables, cherry tomatoes, feta chunks, pumpkin seeds, and herbs. Drizzle with the balsamic and more olive oil.