Description
A refreshing and vibrant Summer Farro Salad featuring seasonal fruits and vegetables, perfect for warm weather.
Ingredients
Scale
- 2 cups cooked farro
- 2 cups greens of your choice (spinach, kale, mixed greens, etc.)
- 2 large peaches, pitted and sliced
- 1 1/2 cups blueberries
- 1 1/2 cups grape tomatoes, halved
- 2 small ears sweet corn, kernels removed (about 1 ½ cups)
- 1/2 cup crumbled feta cheese
- 3 tablespoons chopped basil
- 1/3 cup olive oil
- Juice of 1 lemon
- 1 tablespoon champagne vinegar or white balsamic vinegar
- 2 cloves garlic, minced
- 1 small shallot, minced
- Kosher salt and black pepper, to taste
Instructions
- In a large bowl combine the farro, greens, peach slices, blueberries, tomatoes, corn, feta, and basil.
- In a small bowl, combine the olive oil, lemon juice, vinegar, garlic, shallot, salt, and pepper. Whisk until well combined.
- Drizzle the dressing over the salad and gently toss until salad is well coated. Serve immediately.
Notes
- Feel free to substitute any seasonal fruits or vegetables you prefer.
- This salad can be served cold or at room temperature.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 15mg