Roasted Peach Thyme Farro Salad

The smell of roasting peaches drifting through my apartment windows stopped my neighbor in the hallway. She knocked on my door just to ask what I was making, and we ended up sharing this salad on my fire escape as the summer sun went down. Something about sweet roasted fruit against nutty grains just feels like a celebration of the season.

I first made this for a last minute potluck when I realized I had nothing prepared. The host kept asking where I bought it, and honestly, watching everyone go back for seconds made my whole week. Now it is my go to when I want to impress without spending hours in the kitchen.

Ingredients

• Farro: This ancient Italian grain has this chewy nutty texture that stands up beautifully to roasted fruit. Pearled farro cooks faster but whole farro has more bite.
• Ripe peaches: They should yield slightly to gentle pressure but not feel mushy. The roasting concentrates their natural sugars into something almost caramel-like.
• Fresh thyme: Do not use dried here. The fresh herb has this lemony earthiness that bridges the gap between sweet and savory.
• Goat cheese: Its tanginess cuts through the honey sweetness and creamy texture ties everything together.
• Toasted pecans: Toast them yourself in a dry pan for 3 minutes. The difference between freshly toasted and store-bought is night and day.

Instructions

Cook the farro until perfectly tender:

Rinse the farro under cold water until it runs clear, then combine it with water and salt in a medium saucepan. Bring to a boil, turn down the heat to low, and let it simmer covered for 25 to 30 minutes. You want it tender but still with some chew, not mushy like oatmeal.

Roast the peaches until golden and caramelized:

Toss the peach wedges with olive oil, honey, and fresh thyme until every piece is coated. Spread them on a parchment-lined baking sheet and roast at 400°F for about 16 minutes, flipping them halfway through. The edges should be slightly browned and the peaches soft but still holding their shape.

Whisk together the dressing:

Combine the olive oil, white balsamic vinegar, Dijon mustard, honey, thyme, salt, and pepper in a small bowl. Whisk vigorously until the mixture thickens and turns cloudy, about 30 seconds. Taste and adjust the seasoning if needed.

Assemble the salad:

In a large bowl, toss the cooled farro with baby greens, red onion, and toasted pecans. Drizzle with half the dressing and gently toss with your hands to coat everything evenly. Arrange the roasted peaches and crumbled goat cheese on top.

Save

My sister called me the day after I served this at her baby shower, begging for the recipe. She said her husband who claims to hate salads had gone back for three helpings. Sometimes the simplest combinations end up being the ones people remember most.

Making It Your Own

I have swapped peaches for nectarines when they looked better at the market, and honestly no one noticed the difference. Plums work too but they are tarter so you might want an extra drizzle of honey in the dressing.

Timing Tips

Cook the farro up to two days ahead and store it in the fridge. The flavors actually meld better when the grains have time to rest. Just bring it to room temperature before assembling the salad.

Serving Suggestions

This holds up well for a few hours at room temperature which makes it perfect for picnics or potlucks. If you are serving it as a main course, add some grilled chicken or chickpeas for extra protein.

• Toast extra nuts and keep them in an airtight container for quick salad toppings all week
• The dressing keeps for a week in the fridge, just give it a good shake before using
• Leftovers are great for lunch the next day, though the greens will soften slightly

Save

There is something deeply satisfying about a salad that feels substantial yet light. Hope this becomes one of those recipes you reach for without thinking twice.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, prepare the farro and roasted peaches up to 2 days in advance. Store them separately in the refrigerator. Assemble with fresh greens and dressing just before serving to maintain texture and prevent wilting.

→ What can I substitute for farro?

Farro's chewy texture can be replicated with wheat berries, spelt berries, or barley. For gluten-free options, try quinoa, brown rice, or sorghum—adjust cooking times according to package directions.

→ How do I know when peaches are perfectly roasted?

Look for golden edges and slight caramelization on the fruit. The wedges should be tender when pierced with a fork but still hold their shape. This usually takes 15–18 minutes at 400°F.

→ Can I use frozen peaches?

Fresh peaches yield the best results, but frozen can work in a pinch. Thaw completely and pat dry before roasting. Note that frozen fruit releases more moisture, so roasting time may need extending for proper caramelization.

→ How can I add more protein?

Grilled chicken breast, pan-seared shrimp, or chickpeas make excellent additions. For plant-based protein, try adding hemp seeds, toasted pumpkin seeds, or serving with a side of baked tofu.

→ What other cheeses work well?

Feta or halloumi offer similar tangy notes. For a milder flavor, try fresh ricotta salata or burrata. Blue cheese creates a bold contrast to the sweet peaches if you prefer stronger flavors.