Spring Nectarine Salad over Arugula and Farro with a Tart Basil Chimichurri

Prep Time
15 mins
Cook Time
20 mins


For the Salad

  • 1 cup of farro cooked and drained according the package directions
  • 2 ears of corn steamed and corn removed from cob
  • 3 cups of arugula
  • 1/2 cup of mini heirloom tomatoes quartered
  • 1 nectarine pitted and sliced
  • 2 TBSP olive oil
  • salt & pepper to taste
  • Parmesan shaved for garnish

For the Basil Chimichurri

  • 20 large basil leaves
  • Olive oil
  • 2 teaspoons apple cider vinegar
  • 1 lemon juiced


For the salad

  1. In a large bowl, toss together cooked farro, corn, tomatoes, olive oil, salt & pepper.
  2. Next, gently fold in arugula, being careful not to overwork the leaves.
  3. Lightly layer the nectarines on the salad and garnish with shaved parmesan.

For the Basil Chimichurri

  1. 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.
  2. Drizzle about 1 Tablespoon of dressing over each plated salad to serve.