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Chopped Strawberry Farro Salad with Honey Balsamic Vinaigrette
This refreshing summer salad includes strawberries, a whole grain, healthy fats and fresh spring greens for a balancing filling meal or side. To make this salad a bit heartier, add grilled chicken or salmon.
Course Dressings & Sauces, Salad
Servings 4
Cuisine Mediterranean, Mediterranean Diet
Diet Vegetarian


  • ¾ cup uncooked farro
  • chicken or vegetable broth
  • 1 ½ cups strawberries hulled and quartered
  • 1 large avocado diced
  • 6 cups loosely-packed spinach & arugula mix roughly chopped
  • ½ cup feta cheese crumbled
  • ¼ cup red onion finely diced
  • ¼ cup pecans chopped and toasted

Honey Balsamic Vinaigrette

  • ¼ cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey
  • salt & pepper to taste


  • Prepare farro according to the package instructions, using broth instead of water. Place cooked farro in a serving dish to cool while preparing the remaining ingredients.
  • In a small bowl, prepare the honey balsamic vinaigrette by whisking together the olive oil, vinegar, mustard, and honey. Add salt and pepper to taste.
  • Pour half of the dressing over the farro and toss to combine. Store the remaining dressing in a sealed container in the refrigerator for up to one week.
  • Add the remaining salad ingredients to the farro, and toss to combine. Serve immediately or chill until ready to serve.
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