Grilled Peach Basil Farro Salad (Printable Version)
Smoky grilled peaches with nutty farro, fresh basil, and tangy balsamic vinaigrette create this vibrant summer salad.
# What You'll Need:
→ Grains
01 - 1 cup uncooked farro
02 - 3 cups water
03 - 1/2 teaspoon salt
→ Produce
04 - 3 ripe peaches, halved and pitted
05 - 1 cup cherry tomatoes, halved
06 - 1/4 cup thinly sliced red onion
07 - 1/2 cup fresh basil leaves, torn
08 - 2 cups arugula or baby spinach
09 - 1 small garlic clove, minced
→ Dressing
10 - 3 tablespoons extra-virgin olive oil
11 - 1 1/2 tablespoons balsamic vinegar
12 - 1 teaspoon honey
13 - 1 teaspoon Dijon mustard
14 - Salt and black pepper, to taste
→ Optional Garnishes
15 - 1/3 cup crumbled feta cheese
16 - 2 tablespoons toasted pine nuts
# How To Make:
01 - Rinse farro under cold water. Bring 3 cups water and 1/2 teaspoon salt to a boil in a medium saucepan. Add farro, reduce heat, and simmer uncovered for 20–25 minutes until tender but still chewy. Drain and spread on a tray to cool.
02 - Preheat grill or grill pan over medium-high heat. Lightly brush peach halves with olive oil. Grill cut side down for 2–3 minutes per side until grill marks appear and peaches are softened. Let cool slightly, then cut into wedges.
03 - Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and pepper in a large bowl until emulsified.
04 - Add cooled farro, grilled peach wedges, cherry tomatoes, red onion, and arugula to the bowl with dressing. Toss gently to coat evenly.
05 - Fold in most of the basil leaves, reserving a few for garnish. Taste and adjust seasoning with salt and pepper as needed.
06 - Transfer salad to a serving platter. Sprinkle with crumbled feta cheese and toasted pine nuts if using. Garnish with remaining basil. Serve immediately or at room temperature.
# Expert Advice:
01 -
- The contrast between smoky sweet peaches and peppery arugula will make you wonder why you never grilled fruit for dinner before.
- Farro has this nutty chew that holds up beautifully against the vinaigrette, meaning leftovers stay satisfying the next day.
02 -
- Spread the cooked farro on a baking sheet to cool quickly and prevent it from turning gummy while you prep everything else.
- Do not flip the peaches too early or you will lose those grill marks that make this salad look so impressive.
03 -
- Grill extra peaches and keep them in the fridge for topping yogurt or oatmeal the next morning.
- Taste your peaches before dressing the salad and adjust the honey based on how sweet they naturally are.