Blueberry and Farro Salad

Blueberry and Farro Salad

Blueberry and Farro Salad! This sweet and savory salad is perfect for summer entertaining! Fresh blueberries, chewy farro, cucumber and feta in a lemonish dressing.

Like most summer salads, I believe that this one gets better with age. I’ve made it a few times now and though I like it immediately, it tastes best after sitting for an hour or two. This salad is so bright and refreshing, it’s perfect to pair with whatever you’re serving off the grill. I recently made this for a summer get together and paired it with a giant platter of grilled vegetables and grilled salmon. Super light and delicious.  

Products used: Meyer Lemon Olive Oil & Blueberry Balsamic, Meyer Lemon Olive Oil, Blueberry Balsamic Vinegar


2 tablespoons SOOC Meyer Lemon Olive Oil
3 tablespoons SOOC Blueberry Balsamic Vinegar
6 cups farro, cooked
4 cups vegetable broth
4 small cucumbers, diced
6 cups fresh blueberries
2 cups feta cheese, crumbled
2 cups pistachios, shelled and chopped
Fresh lemon juice from 2 lemons
Fresh mint, chopped to garnish if desired


1. Mix farro and broth in a saucepan and bring to a boil, reduce heat to low and simmer for 20 minutes or until tender. Drain off any excess broth.

2. Let farro cool to room temperature and place in a bowl. Add the cucumber, blueberries, feta cheese and pistachios.

3. Top with olive oil, blueberry balsamic vinegar and lemon juice. Toss the salad and serve immediately or chill in the refrigerator and serve later.