Summer Raspberry and Farro Salad


  • 1 package farro, prepared according to package
  • 3–4 tablespoons Blossom Raspberry Vinegar
  • ½ teaspoon honey
  • ½ teaspoon Dijon mustard
  • ½ cup olive oil
  • ½ cup chopped chives or green onions
  • ½ cup roughly chopped mint or basil
  • 2  cups blueberries
  • ½ cup feta, reserving some for garnish
  • Salt and pepper



In a medium bowl, whisk together vinegar, honey, and mustard. Add olive oil; whisk briskly. Salt and pepper to taste and pour over cooked farro. Top with chives, mint, blueberries, and feta; gently stir to combine. Salt and pepper to taste and garnish with remaining feta. Fantastic picnic fare!

Courtesy of Britta Nelson.

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