Fruit and Farro Salad
During these warm summer months, I like to go back to the basics: Simple, no-frills, no-cook salads. I think this method works beautifully because it truly highlights nature’s bounty. Less is more in this case! Though don’t get me wrong: I do love grilling and having friends over for extravagant meals. A time and place for everything.
Raspberries, blackberries, and peaches are now in season, and I was recently thinking about how to incorporate them into meals. So this Fruit and Farro Salad was born! Farro is a wonderful grain that I’ve turned to repeatedly (check out my Tomato-Pistachio-Farro Salad here) because of its nutty flavor, bouncy chew, and nutrition profile. Farro is also a versatile ingredient because you can use it in both savory and sweet settings. What better way to marry my love of summer fruits with an evergreen grain with a zingy, tangy lemon-basil vinaigrette?
You can serve this salad in two ways: Chilled (with the farro cooked ahead of time) or warm (right here right now!). If I’m meal prepping, I’ll make the farro the night before and mix it the day of. If I’m having guests over, I like to have the extra temperature element and wow them. Either way, you can’t go wrong.
What’s your favorite farro use?
Ingredients
- 2 cups uncooked farro, rinsed
- 1 pint raspberries
- 1 pint blackberries
- 2 peaches
- 1/2 cup walnuts
- 1/4 cup olive oil
- Juice of 1 lemon
- 2 tbsp champagne vinegar
- 1 shallot, minced
- 2 tbsp honey
- Salt to taste
- 8-10 basil leaves, choppe
Directions
- Cook farro according to manufacturer’s instructions. Here, I bring a quart of water to a rolling boil, salt the water heavily, and add my farro. Cover and simmer for 20 minutes or until the grains are tender. Let cool.
- In a medium bowl, rinse the berries and cut peaches.
- In a smaller bowl, whisk olive oil, lemon juice, champagne vinegar, shallot, honey, and salt together.
- In a large serving bowl, add farro, fruits, walnuts, and dressing. Gently toss, making sure to keep the berries intact. Garnish with basil. Serve chilled or warm.
- Enjoy!
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