Summer Farro Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh summer salad combining farro with peaches, blueberries, corn, and greens, dressed with a lemon-balsamic vinaigrette. The combination of sweet fruit, crunchy vegetables, and chewy grain creates a light yet satisfying side dish. Perfect for warm-weather meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
- 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)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 754mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1036mg
- Calcium
- 234mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 754MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.