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Farro Summer Salad
  • 8 ounces farro cooked
  • 1 pint blueberries
  • 1 avocado chopped
  • 1 pint grape tomatoes sliced in half (I used yellow)
  • 1/2 cup feta cheese crumbled
  • 3/4 cup raspberries
  • 1/3 cup grape seed oil
  • 1/4 cup apple cider vinegar
  • 2 garlic cloves
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  1. Mix the cooked faro with all of the ingredients for the salad.
  2. To prepare the dressing, add raspberries, honey, vinegar and garlic to food processor or blender.
  3. Slowly add oil and salt and stir or shake well.
  4. Add dressing to salad and mix well. Serve immediately or refrigerate until ready to serve. (I like to leave a little extra dressing to toss into salad right before serving).