Fruit and Farro Salad
During these warm summer months, I like to go back to the basics: Simple, no-frills, no-cook salads. I think this method works beautifully because it truly highlights nature's bounty. Less is more in...
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Cooking tools:
- Stove
- Pot
- Colander
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Serving bowl
Ingredients
- 2 cups uncooked farro, rinsed
- 1 pint raspberries
- 1 pint blackberries
- 2 peaches
- 1/2 cup walnuts
- 1/4 cup olive oil
- Juice of 1 lemon
- 2 tbsp champagne vinegar
- 1 shallot, minced
- 2 tbsp honey
- Salt to taste
- 8-10 basil leaves, choppe
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