Summer Farro Salad

Make Summer Farro Salad for a bright, crunchy summer lunch—toss farro with strawberries, avocado, feta, and a poppy seed vinaigrette.

Ingredients

• 3/4 cup uncooked farro
• 1 pint strawberries (hulled and quartered)
• 2 medium avocados (diced)
• 3 cups loosely packed baby spinach (roughly chopped)
• 1/2 cup crumbled feta cheese
• 1/2 small red onion (finely chopped)
• 1/4 cup chopped toasted walnuts
• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoons honey
• 1 teaspoon Dijon mustard
• 2 teaspoons poppy seeds
• 1/4 teaspoon kosher salt

Instructions

Step 1: Cook the farro and cool it

Prepare the farro according to the package instructions until tender but still toothsome. Drain and transfer the hot grains into a large clear glass serving bowl, spread them to release steam, and let them cool to near room temperature while you move on to the other elements. Cooling the farro first prevents wilting the spinach and keeps avocado from discoloring too quickly, so be patient and give it time to rest on the painted pine wood surface.

Step 2: Whisk the dressing until glossy and emulsified

In a small bowl, whisk the extra virgin olive oil, balsamic vinegar, honey, Dijon mustard, poppy seeds, and kosher salt together until the honey is fully incorporated and the dressing looks glossy and slightly thickened. Taste and adjust the balance of sweet, tang, and salt; the little black poppy seeds should be suspended throughout the emulsion, visible as tiny specks that will later cling to the farro.

Step 3: Dress the farro and toss to coat

Pour the dressing evenly over the cooled farro in the clear glass bowl, then use a pair of wooden salad servers or tongs to toss the grains gently but thoroughly so each pearl of farro is glossy and flecked with poppy seeds. This is the key visual transformation — the previously dry, matte grains become shiny, slightly swelled, and speckled, forming the seasoned base for the salad.

Step 4: Fold in the produce, cheese, and nuts, then serve

Add the quartered strawberries, diced avocado, roughly chopped baby spinach, crumbled feta, finely chopped red onion, and toasted walnuts to the dressed farro, folding gently so the avocado stays creamy and the berries remain intact. Give one delicate final toss to combine textures — juicy fruit, creamy avocado, crumbly feta, crunchy walnuts, and tender farro — and transfer the composed salad to the same clear glass serving bowl if needed. Serve chilled or at room temperature.

Notes

• Cool the farro completely before adding delicate produce to prevent wilting.
• Toast the walnuts briefly to deepen their flavor but watch them so they don27t burn.
• For a vegan version, swap honey for maple syrup and omit the feta.
• Store components separately to keep the salad fresh longer.
• Add avocado and spinach just before serving for best texture.