Rocket and Farro Salad

Rocket and Farro Salad

Rocket and Farro Salad


2 cups Taylor Farms Rocket

2 cups farro, cooked & cooled

1 cup cucumber, thinly sliced & quartered

1 cup fresh strawberries, thinly sliced

½ cup red onion, chopped finely

½ cup crumbled feta cheese, plus more for topping

½ cup grilled corn

2 tablespoons pepitas

¼ cup extra virgin olive oil

2 tbsp. fresh lemon juice

1 tspn. lemon zest

salt & pepper, to taste


In a large mixing bowl add the cooked farro, olive oil, lemon juice, lemon zest, salt & pepper. Stir until evenly coated.

Add the rocket leafs, cucumber, strawberries, red onion, feta cheese, corn & pepitas. Toss until evenly combined.

Transfer to desired serving bowl & sprinkle with additional feta cheese if desired.

Note: to cook the farro use 6 cups of low sodium chicken stock. Simply bring stock + farro to a boil & then a gentle simmer over medium heat for 30 minutes. Strain & rinse with water to cool.

Recipe courtesy of hey modest marce.

This recipe features

Taylor Farms


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