Farro Salad with Mixed Berries and Basil-Mint Vinaigrette

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This salad is bursting with delicious flavor combinations! The mixed berries provide a unique twist of tart and sweet.

Farro Salad with Mixed Berries and Basil-Mint Vinaigerette


    For the Herbed Vinaigrette:

  • 1/4 cup extra-virgin olive oil
  • Juice from 1 lemon
  • Handful fresh mint leaves
  • Handful fresh basil leaves
  • 1 Tablespoon honey or maple
  • 1/2 Tablespoon Dijon mustard
  • For the Salad:

  • 1 cup cooked farro, sprinkled with sea salt and a drizzle of olive oil
  • Handful toasted pistachios, roughly chopped
  • 1/3 cup California Giant Blackberries
  • 1/3 cup California Giant Blueberries
  • Handful fresh mint, roughly chopped
  • Handful fresh basil, roughly chopped
  • Handful baby arugula or micro-greens, optional


      • Start by adding all the ingredients for the vinaigrette into a food processor or blender, and mix until smooth and creamy.
      • In a medium size bowl, toss the salad ingredients with the vinaigrette and mix well. Serve and enjoy!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!