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Summer Farro Salad

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Serves 4 | 
Fresh, flavorful, and perfect for lunch.


1 1/2 cups blueberries
2 peaches, pitted and sliced
1 1/2 cups grape tomatoes, halved
1 1/2 cups corn kernels
2 cups cooked farro
2 cups salad greens, your preference
3 tablespoons chopped basil
1/2 cup crumbled feta cheese
1/3 cup olive oil
3 tablespoons lemon juice
1 tablespoon white balsamic vinegar
2 cloves garlic, minced
1 shallot, minced
Kosher salt, to taste
Black pepper, to taste


  1. Add the blueberries, peaches, grape tomato halves, corn kernels, farro, salad greens, basil, and feta cheese to a salad bowl. Set aside.
  2. Combine the olive oil, lemon juice, white balsamic vinegar, minced garlic, minced shallot to a small bowl. Sprinkle a little salt and pepper over top then whisk to combine.
  3. Drizzle the dressing over the salad and gently toss to coat. Enjoy!
Main Ingredient: Lettuce, Blueberry, Peach
Course: Salad

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