HEIRLOOM TOMATO, PEACH, BASIL & FARRO SALAD
For 4 servings as a side
1 c farro
3 tbsp basil vinaigrette
1 large heirloom tomato
small 1/2 c cherry tomatoes
1 tbsp feta cheese
1/4 fresh basil
1 tbsp olive oil
Cook farro according to package instructions. Once cooked- set aside.
Wash and cut heirloom tomato and peach into bite size slices, cherry tomatoes in half.
Mix together farro with 3 tbsp basil vinaigrette.
To plate; spread farro basil mixture onto a plate. Place sliced heirloom, peach and cherry tomatoes slices around the plate.
Sprinkle feta cheese and fresh basil leaves over the top.
Drizzle olive oil and a pinch of both salt and pepper over everything.
INGREDIENTS FOR BASIL VINAIGRETTE:
2 c fresh basil leaves
1 tsp shallot
1 garlic clove
2 tsp red wine vinegar
1/4 c olive oil
pinch of red pepper flakes
pinch of salt
Wash and de-stem basil leaves.
Take off skin of shallot and garlic clove.
Place basil leaves, shallot, garlic, red wine vinegar, olive oil, red pepper flakes and salt into a Nutri bullet. Blend on high until well combined.
Adjust seasonings if necessary.
*Store Basil Vinaigrette in a air tight container in refrigerator for up to five days.