Summer Farro Salad

IngredientsFor the salad:

•  2 cups cooked farro
•  2 cups greens of your choice spinach, kale, mixed greens, etc.
•  2 large peaches pitted and sliced
•  1 1/2 cups blueberries
•  1 1/2 cups grape tomatoes halved
•  2 small ears sweet corn kernels removed (about 1 1/2 cups)
•  1/2 cup crumbled feta cheese
•  3 tablespoons chopped basil

For the dressing:

•  1/3 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

• In a large bowl combine the farro, greens, peach slices, blueberries, tomatoes, corn, feta, and basil.
• In a small bowl, combine the olive oil, lemon juice, vinegar, garlic, shallot, salt, and pepper. Whisk until well combined.
• Drizzle the dressing over the salad and gently toss until salad is well coated. Serve immediately.

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