Fresh, local strawberries are one of our favorite fruits, especially when they're in season. Peppery arugula is combined with nutty farro, sweet strawberries, crisp veggies, crunchy almonds, creamy feta and basil to make this yummy summer salad! Drizzle with Basil Balsamic Dressing (oil-free) to bring everything together.
1 cup farro
5 ounces arugula (or spring mix)
1 pint strawberries, thinly sliced, green tops removed
1 cup diced cucumber
4 ounces vegan feta, crumbled (or regular crumbled feta)
2 green onion stalks, thinly sliced (or thinly sliced red onion)
½ cup toasted, sliced almonds (or toasted pine nuts)
¼ cup fresh basil, firmly packed, torn into small pieces
Make the farro: Cook farro according to package. Once cooked, cool and set aside.
Make the dressing: Add all ingredients to a high speed blender and combine until smooth.
Assemble: Add greens to a large serving bowl and gently fold in the farro. Top with cucumbers, strawberries, green onions, feta, almonds and basil.
Serve with Basil Balsamic Dressing.