2 nectarines (white or yellow), chopped into chunks and/or slices
½ cup of cubed or crumbled feta
For the dressing: 1 cup of strawberries
¼ cup balsamic vinegar
½ cup olive oil
Freshly ground salt & pepper
Instructions
In a large pot, heat 4 quarts (16 cups) of water and a tablespoon of salt to boiling.
Add 1 cup of farro, reduce heat to simmer, and cook until tender (about 20 minutes).
While the farro is cooking, create the vinaigrette. In a blender, combine the 1 cup of strawberries with the balsamic vinegar. Pour the mixture into a small bowl and drizzle ½ cup of olive oil while whisking. Season with freshly ground salt and pepper.
Once the farro has cooled, add the arugula and about ¼ cup of the vinaigrette at a time and taste as you go. Everyone has a different preference to the amount of dressing they like. I usually put a total of ½ cup for this recipe. Toss the farro and arugula with the dressing.
Add the strawberries, nectarines, and feta. Gently toss and it's ready to serve!
Recipe by Six Snippets at https://www.sixsnippets.com/summer-farro-salad/