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Best-ever summer farro salad


For the salad (again, adapt your fruits and veggies to what you've got)

  • 4 slices cooked bacon crumbled
  • 1 cup farro prepared according to package directions (will be 2 cups when cooked)
  • 1/2 cup sliced strawberries
  • 1/2 cup cherries pitted and cut in half
  • 1 cup blueberries
  • one green zucchini - peeled with a vegetable peel to make ribbons
  • one yellow zucchini - peeled with a vegetable peel to make ribbons
  • 6 asparagus spears finely julienned on an angle
  • 2 cups of arugula I used baby arugula
  • 2 cups of spinach
  • 1/4 cup roughly chopped fresh chives
  • 1/4 cup roughly chopped fresh parsley
  • 5 hard-boiled eggs quartered

For the dressing

  • 3/4 cup extra virgin olive oil
  • 2 tablespoon sherry or apple cider vinegar I prefer sherry for this
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper


  1. To make the salad, put all salad ingredients EXCEPT the hard boiled eggs in a large serving bowl.
  2. To make the dressing, whisk together all dressing ingredients EXCEPT the oil. Slowly drizzle the oil in a steady stream, while whisking, until it comes together.
  3. Pour the dressing on the salad and mix to combine. Place the eggs on top and serve.