Summer Farro Salad

Recipe adapted from Two Peas and Their Pod.

Ingredients:

Salad:

• 2 c. cooked farro
• 2 c. greens of your choice, spinach, kale, mixed greens, etc.
• 2 large peaches, pitted and sliced or 1 1/2 c. strawberries and blackberries
• 1 1/2 c. blueberries
• 1 1/2 c. grape tomatoes, halved
• 2 small ears sweet corn, kernels removed (about 1 1/2 c.)
• 1/2 c. crumbled feta cheese
• 3 TBSP chopped basil
• Sliced grilled chicken, optional

Dressing:

• 1/3 c. olive oil
• Juice of 1 lemon
• 1 TBSP champagne vinegar or white balsamic vinegar
• 2 garlic cloves, minced
• 1 small shallot, minced
• 1-2 tsp. honey, or to taste
• Kosher salt and black pepper, to taste

Directions:

1. Salad: In a large bowl combine the farro, greens, peach slices and/or strawberries and blackberries, blueberries, tomatoes, corn, feta, basil, and grilled chicken if using.
2. Dressing: In a small bowl, combine the olive oil, lemon juice, vinegar, garlic, shallot, honey, salt, and pepper. Whisk until well combined.
3. Assemble: Drizzle the dressing over the salad and gently toss until salad is well coated. Serve immediately.

Summer Farro Salad: