Description
This Summer Farro Salad is a fresh, vibrant dish packed with juicy peaches, blueberries, sweet corn, and creamy feta, all tossed in a zesty homemade dressing. Perfect for light lunches, meal prep, or a stunning summer side, it’s a healthy and flavorful way to enjoy seasonal ingredients.
Ingredients
Scale
For the Salad:
- 2 cups cooked farro
- 2 cups greens (spinach, kale, or mixed greens)
- 2 large peaches, pitted and sliced
- 1 ½ cups blueberries
- 1 ½ cups grape tomatoes, halved
- 2 small ears sweet corn (about 1 ½ cups kernels)
- ½ cup crumbled feta cheese
- 3 tablespoons chopped fresh basil
For the Dressing:
- ⅓ 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
- Cook the farro according to package instructions and allow it to cool completely.
- In a large bowl, combine the cooked farro and greens.
- Add the sliced peaches, blueberries, halved tomatoes, and corn kernels.
- Sprinkle in the crumbled feta cheese and chopped basil.
- In a small bowl, whisk together olive oil, lemon juice, vinegar, garlic, shallot, salt, and pepper.
- Drizzle the dressing over the salad and gently toss until everything is evenly coated.
- Serve immediately or chill slightly before serving for extra freshness.
Notes
- Use ripe but firm peaches to keep their shape.
- Grill the corn for added smoky flavor.
- Store leftovers in an airtight container for up to 2–3 days.
- Add protein like grilled chicken or chickpeas for a more filling meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: salad
- Method: Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 9 g
- Sodium: 280 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 15 mg