Summer Farro Salad Peach Corn (Print Version)
# Ingredients:
→ Salad
01 -
2 cups cooked farro
02 -
2 cups mixed greens, such as spinach, kale, or assorted salad leaves
03 -
2 large peaches, pitted and sliced
04 -
1.5 cups fresh blueberries
05 -
1.5 cups grape tomatoes, halved
06 -
2 small ears sweet corn, kernels removed (approximately 1.5 cups)
07 -
0.5 cup crumbled feta cheese
08 -
3 tablespoons fresh basil, chopped
→ Dressing
09 -
80 ml extra virgin olive oil
10 -
Juice of 1 lemon
11 -
1 tablespoon champagne vinegar or white balsamic vinegar
12 -
2 cloves garlic, minced
13 -
1 small shallot, minced
14 -
Kosher salt and freshly ground black pepper, to taste
# Instructions:
01 -
In a large bowl, gently combine the cooked farro, mixed greens, peach slices, blueberries, halved grape tomatoes, corn kernels, crumbled feta, and chopped basil.
02 -
In a separate bowl, whisk together the olive oil, lemon juice, vinegar, minced garlic, and shallot. Season with salt and black pepper to taste, ensuring the dressing is well emulsified.
03 -
Drizzle the prepared dressing over the salad mixture. Gently toss to evenly coat all ingredients then serve immediately for optimal freshness.
# Notes:
01 -
For best results, prepare the salad just before serving to maintain the texture of the greens and peaches.