Farro Salad with Peach & Wild Dill Vinaigrette

Ingredient Spotlight. Our Ripe Peach White Balsamic Vinegar is all juicy stone-fruit sweetness with clean acidity, while our Wild Dill Infused Olive Oil lends a cool, feathery, herbaceous note. Blended together they emulsify into a silky dressing that coats every grain.

Ingredients

• 1 cup farro, rinsed · 2 cups water or vegetable broth
• 1 cup cherry tomatoes, quartered · 2 shallots, diced · ¼ cup crumbled feta
• ¼ cup parsley · ¼ cup basil · ⅛ cup fresh dill, chopped
• Vinaigrette: ¾ cup Wild Dill Infused Olive Oil · ¼ cup Ripe Peach White Balsamic Vinegar · ¼ cup water · 1 ripe peach, chopped · 2 Tbsp honey · 1 clove garlic · ½ shallot · a few basil and dill sprigs · sea salt

Instructions

1. Simmer the farro in the water or broth, covered, 25–30 minutes until tender. Drain and cool.
2. In a large bowl, toss the farro with the parsley, basil, dill, tomatoes, shallots, and feta.
3. For the vinaigrette, blend the water, honey, peach balsamic, peach, shallot, garlic, herbs, and salt until smooth. With the blender running low, stream in the wild dill oil until glossy and emulsified.
4. Dress the salad to taste and toss. Serve chilled or at room temperature with a final raw drizzle of the vinaigrette.

Chef's Notes

• Streaming the oil in slowly is what keeps the vinaigrette creamy instead of split.
• Dress it up to a day ahead; the farro drinks in the peach and dill overnight.

Make It Yours

• Fold in a handful of toasted Pepitas for crunch, or add grilled chicken to make it a meal.

Allergens: contains dairy.

Peach and dill is a pairing that surprises everyone who tastes it — come try it at the shop.