Farro and Stone Fruit Salad

Chewy farro and juicy, sweet stone fruit are dressed with a walnut oil and balsamic vinaigrette. Crunchy romaine lightens things up and brings the dish into salad territory, delivering a grain and vegetable all in one. 
By / Photography By Coco Morante | August 17, 2016


In a leakproof container or jar, combine the walnut oil, both vinegars, mustard and salt. Shake to combine and set aside. 

In a large bowl, combine the farro with the lettuce, stone fruit and walnuts. Toss with the vinaigrette. Serve with the cheese alongside or sprinkled on top. 


  • 1/4 cup roasted/toasted walnut oil
  • 1 tablespoon aged balsamic vingar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • 1 1/2 cups farro, cooked according to package instructions
  • 1 head romaine lettuce, sliced into 1/2-inch ribbons
  • 1 pound stone fruit (plums, peaches or a mixture), diced
  • 1 cup walnut pieces and halves
  • 4 ounces gorgonzola dolce cheese, crumbled
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