Roasted Peach Thyme Farro Salad (Printable Version)
Sweet roasted peaches and nutty farro brightened with thyme, feta and toasted almonds for a light, summery grain salad.
# What You'll Need:
→ Grains
01 - 1 cup uncooked farro
02 - 3 cups water
03 - 1/2 teaspoon kosher salt
→ Roasted Peaches
04 - 3 ripe peaches, pitted and sliced into wedges
05 - 1 tablespoon olive oil
06 - 1 teaspoon fresh thyme leaves
07 - 1/4 teaspoon freshly ground black pepper
→ Salad Assembly
08 - 1/2 cup crumbled feta cheese
09 - 1/4 cup toasted sliced almonds
10 - 2 cups arugula or baby spinach
11 - 1/4 cup thinly sliced red onion
→ Dressing
12 - 3 tablespoons extra virgin olive oil
13 - 1 tablespoon white balsamic vinegar or lemon juice
14 - 1 teaspoon honey
15 - 1 teaspoon Dijon mustard
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
18 - 1 teaspoon fresh thyme leaves
# How To Make:
01 - Heat the oven to 400°F.
02 - In a medium saucepan, combine farro, water, and salt. Bring to a boil, reduce to a simmer, and cook for 25 to 30 minutes or until farro is tender. Drain and let cool slightly.
03 - Toss peach wedges with olive oil, thyme, and black pepper. Arrange in a single layer on a parchment-lined baking sheet. Roast for 12 to 15 minutes until softened and caramelized on the edges. Allow to cool slightly.
04 - In a small bowl, whisk together extra virgin olive oil, white balsamic vinegar or lemon juice, honey, Dijon mustard, salt, black pepper, and thyme leaves until fully emulsified.
05 - In a large mixing bowl, place cooked farro, arugula or baby spinach, sliced red onion, and half of the crumbled feta. Drizzle with dressing and gently toss to combine.
06 - Top with roasted peaches, remaining feta cheese, and toasted sliced almonds. Serve immediately or refrigerate for later.
# Expert Advice:
01 -
- The roasted peaches offer pops of sweetness against the nutty farro and herby dressing in a way that feels decadent but light.
- I fell for this recipe because it’s just as good room temperature as it is fresh, making it perfect for picnics and easy lunches.
02 -
- One time I rushed the farro and it turned mushy—patience with simmering is essential.
- Letting the roasted peaches cool briefly keeps the salad from wilting and losing texture.
03 -
- Drain the farro thoroughly to prevent a soggy salad—it really matters for texture.
- Caramelize the peaches until the edges are actually golden for the biggest flavor payoff.