Summer Farro Salad

Recipe adapted from Two Peas and Their Pod.



  • 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


  • 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


  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:

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