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Active time
1 hour
4-6 servings

1 cup farro or whole wheat berries

¼ cup extra-virgin olive oil

3 tablespoons balsamic vinegar

2 tablespoons rice wine vinegar

2 finely chopped green onions

2 tablespoons coarsely chopped fresh oregano

1 smallish basket organic strawberries

Salt and pepper to taste

Sugar, if needed

8-10 ounces baby spinach leaves

3-4 ounces feta cheese, crumbled slightly


1.  Put 3 cups of water in a pot and bring to a boil. Salt the water slightly. Add the farro, cover the pot and cook on low for about 30 minutes. Test for desired doneness. For a salad, a bit al dente is recommended, but you can cook it longer if you choose. Drain off any excess water. Cool.

2.  Meanwhile, in a small bowl, combine the olive oil, both vinegars, half the green onions and the oregano. Using a fork, mash 4 strawberries and add to the vinaigrette. Season with salt and pepper, and if needed, a little sugar.

3.  Thickly slice the remaining strawberries. In a large bowl, combine the spinach, cooked farro, and remaining sliced strawberries. Toss with enough vinaigrette to lightly moisten.

4.  Top with the feta, and season again with salt and pepper to taste.

Jesse Ziff Cool

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