Roasted Peach Thyme Farro Salad

August in Georgia means peach season, and one particularly sticky afternoon I found myself with a bag of impossibly ripe peaches and a bag of farro I had been ignoring for weeks. The oven was already warm from morning baking, so I sliced those peaches, tossed them with thyme from my windowsill, and let them roast until the whole kitchen smelled like honey and summer. That random experiment became the salad I now bring to every potluck, picnic, and lazy Sunday lunch from June through September.

I brought this to a friends rooftop birthday dinner last July, and three people asked for the recipe before the sun even went down. One of them was a professional chef, which either means this salad is genuinely special or that free food always tastes better on a rooftop.

Ingredients

• Farro (1 cup uncooked): This nutty, chewy grain holds up beautifully against juicy peaches and never turns mushy, making it far superior to couscous or rice here.
• Water (2 cups) and kosher salt (half teaspoon): Simple cooking liquid, but salting the water seasons the grain from within and makes a real difference in the final dish.
• Ripe peaches, 3, pitted and sliced: You want peaches that yield slightly when pressed but are not bruised or mealy, since firm underripe fruit will not caramelize properly.
• Olive oil (1 tablespoon for peaches): A light coating helps the peach slices roast rather than dry out, encouraging those gorgeous golden edges.
• Fresh thyme leaves (1 teaspoon): Thyme and peaches are an underrated pairing, and the herbal savory note keeps the salad from tasting like dessert.
• Freshly ground black pepper (quarter teaspoon for peaches): Black pepper on fruit might sound odd, but it adds a gentle warmth that deepens the sweetness.
• Baby arugula (1 cup): Adds a peppery bite and fresh color that balances the richness of the roasted fruit and cheese.
• Thinly sliced red onion (half cup): Soak the slices in ice water for ten minutes if you find raw onion too aggressive, and they will mellow into something sweet and crisp.
• Crumbled feta cheese (half cup): The briny tang cuts through the honey sweetness in the vinaigrette and ties everything together.
• Toasted sliced almonds (quarter cup): Toast them in a dry pan for two minutes and watch closely, because the line between golden and burnt is heartbreakingly thin.
• Extra virgin olive oil (3 tablespoons for vinaigrette): Use the good stuff here since the dressing is raw and the flavor really shines through.
• White balsamic vinegar (1 tablespoon): White balsamic is milder and sweeter than regular, keeping the dressing elegant without darkening the salad.
• Dijon mustard (1 teaspoon): Acts as the emulsifier that holds the vinaigrette together, and adds a subtle kick.
• Honey (1 teaspoon): Bridges the gap between the tangy vinegar and the sweet peaches, making the whole dressing cohesive.
• Sea salt (half teaspoon) and black pepper (quarter teaspoon for vinaigrette): Season to taste at the end, since feta and almonds both contribute salt.

Instructions

Get the oven hot:

Preheat to 400 degrees Fahrenheit and line a baking sheet with parchment paper so the peaches do not stick and cleanup is effortless.

Cook the farro:

Combine farro, water, and kosher salt in a medium saucepan, bring to a boil, then drop to a simmer and cover for 25 to 30 minutes until the grains are tender with a slight bite. Drain any leftover liquid and spread the farro on a plate to cool faster.

Roast the peaches:

Toss the peach slices with olive oil, thyme, and pepper, then spread them in a single layer on the baking sheet. Roast 15 to 18 minutes, flipping halfway, until the edges turn golden and the kitchen smells incredible.

Whisk the vinaigrette:

In a small bowl, whisk the olive oil, vinegar, Dijon, honey, salt, and pepper until the dressing looks creamy and fully combined. Taste it on your finger and adjust if needed.

Bring it all together:

In a large bowl, pile in the cooled farro, roasted peaches, arugula, red onion, feta, and almonds. Drizzle the vinaigrette over everything and toss gently with your hands or a wide spoon so the peaches do not break apart.

Serve and enjoy:

Eat it right away at room temperature for the best texture, or slide it into the fridge for 30 minutes if you prefer a chilled salad on a hot day.

Save

One evening I packed leftovers of this salad in a jar and ate it cold on a park bench while waiting for an outdoor concert to start, and honestly that may have been the best version of it I have ever tasted.

Swaps and Substitutions

Quinoa works perfectly if you need a gluten-free grain, and barley is a solid stand-in if that is what your pantry offers. I have tried this with nectarines and plums when peaches were not around, and while the flavor shifts slightly, the magic of roasted stone fruit and farro remains completely intact. For a vegan version, simply leave out the feta or use a creamy plant-based alternative, and swap the honey for maple syrup.

Pairings Worth Mentioning

A glass of cold ros or a crisp Sauvignon Blanc turns this salad into a full summer meal, especially if you add a crusty loaf of bread to soak up the extra vinaigrette at the bottom of the bowl. For extra protein, toss in a handful of roasted chickpeas or some sliced grilled chicken and it easily feeds two as a main course.

Storing and Making Ahead

This salad keeps remarkably well in the refrigerator for up to two days, though the arugula will soften over time. If you are making it ahead for a gathering, store the vinaigrette separately and toss everything together just before serving for the freshest result.

• Toast the almonds right before assembling for maximum crunch and flavor.
• Soak red onion slices in cold water for ten minutes to tame their bite without losing the crunch.
• Always taste the dressed salad before serving, since feta saltiness varies wildly between brands.

Save

Some recipes become staples because they are easy, and others earn their spot because they make people close their eyes when they take the first bite. This one does both, and that is why it lives permanently folded into my summer cooking notebook.

Recipe Questions & Answers

→ Can I make this farro salad ahead of time?

Yes, this salad actually improves after resting. You can prepare it up to 24 hours in advance and store it covered in the refrigerator. The flavors meld together beautifully as it sits. Let it come to room temperature for about 20 minutes before serving, and add a fresh squeeze of lemon juice or a drizzle of olive oil to brighten it up.

→ What can I substitute for farro?

Quinoa makes an excellent gluten-free alternative and cooks in roughly half the time. Barley is another great swap with a similarly chewy, nutty character. Freekeh or wheat berries also work well. Adjust cooking times according to the grain you choose, and aim for a tender but still slightly firm texture.

→ How do I know when the peaches are perfectly roasted?

The peaches are ready when their edges turn golden and slightly shriveled, usually around 15 to 18 minutes at 400°F. They should be tender when pierced with a fork but not falling apart completely. The natural sugars will caramelize and create beautiful browning on the cut sides, which adds depth to the overall dish.

→ Can I use dried thyme instead of fresh?

Fresh thyme is strongly recommended here because its bright, lemony flavor complements the peaches perfectly. If you must use dried thyme, use roughly one-third of the amount called for, about one-third of a teaspoon. Add it to the peaches before roasting so the heat can rehydrate the leaves and release their oils.

→ How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to three days. The arugula will wilt slightly over time, so if you anticipate leftovers, consider adding fresh arugula just before serving. The roasted peaches and farro hold up exceptionally well, making this a reliable option for meal prep or packed lunches.

→ What protein additions pair well with this salad?

Grilled chicken breast is a natural pairing that turns this into a hearty main course. Chickpeas roasted with smoked paprika add plant-based protein and a satisfying crunch. Sliced prosciutto, crispy pancetta, or seared scallops also complement the sweet peach and savory feta combination beautifully.