Meals / 35 min
Tomato peach farro salad
Juicy tomatoes and ripe peaches brighten chewy farro with basil, cucumber and a simple balsamic dressing.
- Prep
- 12 min
- Total
- 35 min
- Serves
- 4 servings
This colorful grain salad makes the most of late-summer produce. Nutty farro gives the soft fruit and juicy tomatoes structure, while basil and balsamic add the savory-sweet contrast that keeps each forkful interesting.
Ingredients
- 1 cup pearled farro
- 3 cups water
- 2 ripe peaches, sliced
- 2 cups cherry tomatoes, halved
- 1 small cucumber, chopped
- ½ cup basil leaves, torn
- 3 tablespoons olive oil
- 1½ tablespoons balsamic vinegar
- ½ cup crumbled goat cheese
- ½ teaspoon salt
Method
- 1. Rinse farro, combine it with water and a pinch of salt, and simmer for 22 to 25 minutes until chewy. Drain and cool for 10 minutes.
- 2. Whisk olive oil, balsamic vinegar and salt in a large bowl.
- 3. Add farro, peaches, tomatoes, cucumber and basil; toss gently. Finish with goat cheese and serve slightly warm or chilled.
Estimated nutrition
- calories
- 420 calories
- fat
- 18 g fat
- carbohydrate
- 56 g carbohydrates
- protein
- 15 g protein
- fiber
- 10 g fiber
Approximate values per serving. Nutrition varies with ingredients, brands and portion sizes.
Substitutions
- Use quinoa or brown rice for a gluten-free salad.
- Feta can replace goat cheese for a saltier finish.
- Nectarines or plums work in place of peaches.
Good to know
Cool the farro until just warm before adding the peaches; very hot grains can soften the fruit and darken the basil.
Questions, answered.
Can I make this salad ahead?
Cook the farro and mix the dressing up to three days ahead. Add peaches and basil shortly before serving for the freshest texture.
Does farro need soaking?
Pearled farro does not need soaking. Semi-pearled or whole farro may take longer, so follow the package timing.