Name: Viral Concert Summer Salad & One-Bowl Lemon Berry Olive Oil Cake
Prep time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup farro (or pearl barley for more chew); 1 pint cherry tomatoes, halved; 1 large English cucumber, diced; 1 cup cooked chickpeas (drained and rinsed if canned); 1/2 cup Kalamata olives, pitted and sliced; 1/4 cup red onion, finely diced; 1/2 cup crumbled feta cheese (optional, omit for vegan); 2 tbsp capers, drained; 1/4 cup fresh parsley, chopped; Zest of 1 lemon; 2 tbsp lemon juice; 3 tbsp extra-virgin olive oil; Salt and black pepper, to taste; 1 1/4 cups all-purpose flour; 1 cup sugar; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 2 large eggs (or 1/2 cup unsweetened applesauce for vegan); 1/2 cup extra-virgin olive oil; 3/4 cup plain Greek yogurt (or coconut yogurt for dairy-free/vegan); Zest of 1 large lemon; 2 tbsp lemon juice; 1 cup fresh mixed berries (blueberries, raspberries, blackberries, or strawberries, plus extra for topping); Powdered sugar for dusting (optional)

Viral Concert Summer Salad & One-Bowl Lemon Berry Olive Oil Cake

CrushedLemon1034

Inspired by the emotional highs, viral moments, and summer energy of a Coldplay concert night, this two-part dinner is California-fresh, celebratory, and ready for sharing. The farro salad is a vibrant, Mediterranean-inspired medley that’s as bold and surprising as a jumbotron cameo—crisp, tangy, and brimming with layers of flavor, just like the drama in the crowd. For dessert, a one-bowl lemon berry olive oil cake (inspired by snacking cake simplicity) captures the sweet, fleeting joy of a hit song, with a tender crumb and bright, sunshiny citrus. Together, this dinner is perfect for a gathering that’s both newsworthy and deliciously unfussy.

Ingredients

Instructions

Cook the farro: In a medium saucepan, combine farro with 3 cups water and a pinch of salt. Bring to a boil, then reduce to a simmer and cook until tender but chewy, 20-25 minutes. Drain and let cool to room temperature.
Prepare the salad: In a large bowl, combine cooled farro, cherry tomatoes, cucumber, chickpeas, olives, red onion, capers, and parsley. Add lemon zest, lemon juice, olive oil, salt, and black pepper. Toss well. Top with feta if using. Cover and chill while you make the cake.
Preheat the oven to 350°F (175°C). Grease an 8-inch round or square cake pan with olive oil and line the bottom with parchment.
In a large bowl, whisk flour, sugar, baking soda, baking powder, and salt. In a separate bowl, whisk eggs (or applesauce), olive oil, yogurt, lemon zest, and lemon juice until smooth. Fold wet ingredients into dry until just combined. Gently fold in the berries.
Scrape batter into prepared pan. Smooth the top and scatter a few extra berries over the surface. Bake 30-35 minutes, until golden and a toothpick comes out clean. Cool in the pan 10 minutes, then turn out onto a rack to cool completely.
To serve: Mound the vibrant salad onto a platter—let everyone build their own plates. Cut cake into wedges, dust with powdered sugar, and serve with extra fresh berries. Enjoy a dinner that’s colorful, a little dramatic, and ready for the spotlight!