Blueberry & Farro Salad
Blueberry and Farro Salad! This sweet and salty salad is perfect for summer entertaining! Fresh blueberries, chewy farro, cucumber and feta in a lemon-mint dressing. Vegetarian.
Ingredients
- 1 cup farro
- 2 1/4 cups vegetable broth, I love Pacific broth
- 1 english cucumber, peeled, seeded and diced
- 2 cups fresh blueberries
- 2 tablespoons fresh mint, chopped
- 1/3 cup feta cheese, crumbled
- 1/4 cup pistachios, chopped
- 1/3 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- salt/pepper
Instructions
- Rinse farro and place in a saucepan along with vegetable broth. Bring to a boil, reduce heat to low and simmer for 20-25 minutes until tender. Drain off any excess broth.
- Let farro cool to room temperature and place in a bowl with the diced cucumber, blueberries, mint, feta cheese and pistachios.
- Whisk together the olive oil, lemon juice and pinch of salt and pepper.
- Toss the salad with dressing and let sit for 15 minutes before serving.