pickled blueberry, farro and feta salad
Prep time
Cook time
Total time
This salad is hearty and full of flavor thanks to the addition of pickled blueberries. The salad keeps well in the fridge for a day or two so it's perfect for an office lunch or picnic.
Serves: 6
  • For the pickled blueberries
  • 1 cup rice vinegar
  • ¼ cup sugar
  • ½ teaspoon kosher salt
  • 3 cloves
  • 1 cinnamon stick
  • 3 juniper berries
  • 1 bay leaf
  • 1 pint blueberries
  • For the farro salad
  • 1 cup farro
  • 1 small bulb fennel, thinly sliced
  • ½ cup pickled blueberries
  • ¼ cup parsley, finely chopped
  • ¼ cup mint, finely chopped
  • ¼ cup pistachios, shelled and chopped
  • ¼ cup feta cheese, crumbled
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon reserved pickling liquid
  1. For the pickled blueberries: In a small saucepan place the vinegar, sugar, salt, cinnamon, juniper and bay leaf. Bring the mixture to a boil and stir until the sugar and salt have dissolved. Let cool to room temperature and then add the blueberries to the brine. Refrigerate 8 hours or overnight. Blueberries will keep in the fridge for about a week.
  2. For the farro salad:Place farro in a medium saucepan with 4 cups of water. Add a pinch of salt and bring to a boil: reduce heat and simmer until tender, 35-40 minutes. Drain and transfer to a bowl to cool.
  3. Add the farro to a large bowl along with the fennel, blueberries, parsley, mint, pistachios and feta cheese. Toss with the lime juice, olive oil and reserved pickling liquid and season with salt and pepper. Taste and add more of the brine as needed. Serve with additional pistachios and herbs on top if desired.
Recipe by Scaling Back at https://www.scalingbackblog.com/pickled-blueberry-farro-and-feta-salad/