Rating: 3.5 stars
13 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
  • 13 Ratings

Fresh basil stars in this summer salad. We've paired it with raspberries and a light vinaigrette for bold herbal flavor.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Use a cookie scoop, shape the goat cheese into 1-inch balls. Roll balls in farro to coat. Cover and chill until serving time.

  • For salad, arrange basil, lettuce, fennel, raspberries and onion on a platter. For dressing, in a screw-top jar combine the vinegar, oil, honey. Cover; shake to combine. Season to taste with salt and pepper. Arrange cheese balls over salad and drizzle with dressing.

Toasted Farro:

To toast farro, cook 1/2 cup farro according to package directions. Drain well. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add farro. Cook and stir frequently until toasted, about 8 minutes. Cool.

Nutrition Facts

297 calories; fat 18g; cholesterol 22mg; saturated fat 7g; carbohydrates 23g; mono fat 4g; poly fat 6g; insoluble fiber 6g; sugars 8g; protein 11g; vitamin a 3715.3IU; vitamin c 24.3mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 1.3mg; vitamin b6 0.2mg; folate 57.1mcg; vitamin b12 0.1mcg; sodium 236mg; potassium 521mg; calcium 202mg; iron 2.6mg.