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Homemade Summer Farro Salad photo

Summer Farro Salad

A bright summer salad featuring cooked farro tossed with peaches, blueberries, tomatoes, sweet corn, feta, and basil, finished with a lemon-champagne vinegar vinaigrette.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Servings: 4 servings
Course: Salad
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 2 cupscooked farro
  • 2 cupsgreens of your choice spinach, kale, mixed greens, etc.
  • 2 large peaches pitted and sliced
  • 1 1/2 cupsblueberries
  • 1 1/2 cupsgrape tomatoes halved
  • 2 small ears sweet corn kernels removed (about 1 1/2 cups)
  • 1/2 cupcrumbled feta cheese
  • 3 tablespoonschopped basil
  • 1/3 cupolive oil
  • Juice of 1 lemon
  • 1 tablespoonchampagne vinegar or white balsamic vinegar
  • 2 clovesgarlic minced
  • 1 small shallot minced
  • Kosher salt and black pepper to taste

Equipment

  • Large Bowl
  • Small Bowl
  • Whisk
  • Knife

Method
 

Instructions
  1. In a large bowl combine 2 cups cooked farro and 2 cups greens of your choice.
  2. Add 2 large peaches (pitted and sliced), 1 1/2 cups blueberries, 1 1/2 cups grape tomatoes (halved), the kernels from 2 small ears sweet corn (about 1 1/2 cups), 1/2 cup crumbled feta, and 3 tablespoons chopped basil. Gently toss to mix.
  3. In a small bowl whisk together 1/3 cup olive oil, the juice of 1 lemon, 1 tablespoon champagne vinegar or white balsamic vinegar, 2 cloves garlic (minced), 1 small shallot (minced), and kosher salt and black pepper to taste until the dressing is well combined.
  4. Drizzle the dressing over the salad and gently toss until the ingredients are evenly coated.
  5. Taste and adjust salt and pepper if needed, then serve immediately.