Blueberry & Farro Salad with Lemon Oil and Wild Blueberry Balsamic

Ingredient Spotlight. Our Lemon Fused Olive Oil is crushed with whole lemons, so it's clean and citrus-bright without a drop of juice. Our Wild Blueberry Dark Balsamic Vinegar doubles down on the fruit — deep, lush, and just tart enough to wake everything up.

Ingredients

• 6 cups cooked farro (from ~2 cups dry, cooked in vegetable broth)
• 4 small cucumbers, diced
• 6 cups fresh blueberries
• 2 cups feta, crumbled
• 2 cups pistachios, shelled and chopped
• 3 Tbsp Wild Blueberry Dark Balsamic Vinegar
• 2 Tbsp Lemon Fused Olive Oil
• Juice of 2 lemons
• Fresh mint, chopped, to garnish

Instructions

1. Cook the farro in vegetable broth until tender, about 20 minutes; drain any extra liquid and spread it out to cool to room temperature.
2. Tip the cooled farro into a large bowl and fold in the cucumber, blueberries, feta, and pistachios.
3. Add the lemon juice, Lemon oil, and Wild Blueberry balsamic. Toss gently so the berries stay whole.
4. Just before serving, shower with chopped mint and add one last thread of Lemon oil for shine and lift.

Chef's Notes

• Toast the pistachios in a dry pan for two minutes — it deepens their crunch against the soft grains.
• Let the salad rest 30–60 minutes; the farro turns luscious as it soaks up the dressing.

Make It Yours

• Scatter a handful of our Pepitas over the top for extra crunch and a nutty, green note.

Allergens: contains dairy and tree nuts.

Lemon oil and blueberry balsamic are a summer duo we can't stop pouring — come find your pairing at the shop.