Farro and Avocado Salad

Cooking Time: 30 Min    Servings: 5

Products needed:

  • Champagne Wine Vinegar
  • Oregano Balsamic Vinegar


  • 1 cup uncooked Farro or Spelt
  • 1-2 tablespoons Olive Scene Persian Lime Extra Virgin Olive Oil
  • 1 tablespoon Olive Scene Oregano Balsamic Vinegar
  • 1 tablespoon Olive Scene Champagne Wine Vinegar
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups red, orange, and yellow cherry tomatoes, halved
  • 1 small chopped seeded English cucumber
  • ¼ cup chopped red onion
  • ¼ cup fresh basil leaves, chopped
  • 1 small avocado, peeled and sliced


  1. Place Farro in a large saucepan; cover with water to 2 inches above Farro.
  2. Bring to a boil.
  3. Cover, reduce heat, and simmer 30 minutes.
  4. Drain and rinse with cold water; drain well.
  5. Combine oil, vinegars, salt, and pepper in a large bowl; stir with a whisk.
  6. Add Farro, tomatoes, cucumber, onion and basil; toss gently to coat. 
  7. Place 1 cup Farro mixture on each of five plates; garnish evenly with avocado. Serve immediately.