Summer Salad: Farro, Feta, and Blueberry Salad
If you are looking for the perfect summer salad, you have come to the right place! I loooooove salads!! R jokes with me because I almost always order salads when we are out for dinner. This is for several reasons, but mostly because I often don’t like to buy alllllll of the ingredients that go into a salad. That’s why this one is so perfect! It is simple with very few grocery items.
This salad was inspired from a dinner I had while we were in Vancouver last summer (read all about that trip here). It was one of those nights where the kids (and, frankly, I) needed to eat NOW. So, we grabbed a quick bite to eat at the hotel.
Of course, I didn’t take a photo of the inspiration salad. It was very similar to this salad but was made with pomegranate seeds (which I also love, as can be seen in the holiday salad here). However, given that it is blueberry season in Michigan (and our blueberries are simply the best), it seemed like an appropriate substitution. Despite the simplicity of the salad, the farro adds a nice touch and gives me energy to attempt to keep up with the kids at the beach. This salad is very flexible, so you really can make it your own. You could assemble it with strawberries and goat cheese during strawberry season, too! The possibilities are endless.
My go-to dressing is always simple lemon vinaigrette. Squeeze a lemon (2 if the first isn’t very juicy), add equal parts olive oil, a tablespoon of salt (less if you don’t adore salt as much as I do), and about 5 turns of pepper. I’ve also added garlic depending on what the rest of the day entails.
But, back to the recipe! Grab a container of arugula or fresh from a local summer farmer’s market (or, as I did here, toss in some spinach if arugula isn’t available). Pour in about two cups of blueberries. Make the farro as directed on the packaging. Let cool. Cube a square of feta. If you like cheese, add a lot. If you don’t, add a little. Combine all of the ingredients with the dressing, again adding as much/little as you like. Toss and serve.
- Salad:
- Container/Bunch of Arugula
- 2 Cups of Blueberries
- 1 Square of Feta
- 1 Cup of Cooked Farro, prepared according to package instructions
- Dressing:
- 1-2 lemons, squeezed
- Equal parts olive oil
- Tablespoon (or less) of salt
- 5 turns of fresh pepper
- Combine all salad Ingredients.
- Shake or stir the Dressing ingredients.
- Toss Salad an Dressing. Serve.
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I adore my huge white bowl. You can find a similar one here. I’ve also been on the hunt for salad tongs. These feel very summery. Happy Shopping (and Eating!)!
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