Spring Nectarine Salad over Arugula and Farro with a Tart Basil Chimichurri
Prep Time15minutes
Cook Time20minutes
Total Time35minutes
Servings4
Ingredients
For the Salad
1cupof farrocooked and drained according the package directions
2ears of cornsteamed and corn removed from cob
3cupsof arugula
1/2cupof mini heirloom tomatoesquartered
1nectarinepitted and sliced
2TBSPolive oil
salt & pepper to taste
Parmesan shaved for garnish
For the Basil Chimichurri
20large basil leaves
Olive oil
2teaspoonsapple cider vinegar
1lemonjuiced
Instructions
For the salad
In a large bowl, toss together cooked farro, corn, tomatoes, olive oil, salt & pepper.
Next, gently fold in arugula, being careful not to overwork the leaves.
Lightly layer the nectarines on the salad and garnish with shaved parmesan.
For the Basil Chimichurri
Using a food processor (or expert knife skills), pulverize the basil leaves adding in the olive oil, apple cider vinegar, and lemon juice until combined.
Drizzle about 1 Tablespoon of dressing over each plated salad to serve.