Ingredients
For salad:
1 cup farro, rinsed
2 cups water or vegetable broth
¼ cup fresh parsley, chopped
¼ cup fresh basil, chopped
⅛ cup fresh fernleaf dill, chopped
1 cup cherry tomatoes, cut into quarters
2 small shallots, diced
¼ cup crumbled feta cheese
Salt and pepper to taste
Grilled chicken breast (optional)
For vinaigrette:
¼ cup water
¾ cup Fernleaf Dill Olive Oil
¼ cup Peach Balsamic Vinegar
1 clove garlic
2 tablespoons honey
2 teaspoons Sicilian Sea Salt
8-10 basil leaves
Small bunch of dill
Half a shallot, roughly chopped
1 ripe peach, pitted and chopped
Directions
For salad:
In a medium saucepan, bring the farro and water or broth to a boil. Reduce heat, cover, and simmer for 25-30 minutes, or until tender. Drain any excess liquid and let cool.
In a large bowl, combine the cooked farro, chopped parsley, basil, and fernleaf dill. Toss to combine.
Add the tomatoes and crumbled feta cheese to the bowl, and gently toss.
Drizzle the peach and fernleaf dill vinaigrette over the salad and toss again.
Season with salt and pepper to taste.
Serve chilled or at room temperature.
For vinaigrette:
Place water, honey, Peach Balsamic Vinegar, Sicilian Sea Salt, peach, shallot, basil, dill and garlic into a blender container in the order listed and secure the lid.
Start the blender at its lowest speed and increase to its highest speed. Blend for 20 seconds.
Decrease speed to medium. Remove lid plug and drizzle Fernleaf Dill Olive Oil in at a slow stream through the lid plug opening.
Replace lid plug. Slowly increase to its highest speed. Blend for an additional 10 seconds.
