Roasted Peach Thyme Farro Salad (Printable Version)
Nutty farro tossed with caramelized peaches, arugula, feta, and a honey mustard vinaigrette for a vibrant summer dish.
# What You'll Need:
→ Grains
01 - 1 cup uncooked farro
02 - 2 cups water
03 - ½ teaspoon kosher salt
→ Roasted Peaches
04 - 3 ripe peaches, pitted and sliced
05 - 1 tablespoon olive oil
06 - 1 teaspoon fresh thyme leaves
07 - ¼ teaspoon freshly ground black pepper
→ Vegetables & Fresh Additions
08 - 1 cup baby arugula
09 - ½ cup thinly sliced red onion
10 - ½ cup crumbled feta cheese
11 - ¼ cup toasted sliced almonds
→ Vinaigrette
12 - 3 tablespoons extra-virgin olive oil
13 - 1 tablespoon white balsamic vinegar (or white wine vinegar)
14 - 1 teaspoon Dijon mustard
15 - 1 teaspoon honey
16 - ½ teaspoon sea salt
17 - ¼ teaspoon black pepper
# How To Make:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a medium saucepan, combine farro, water, and kosher salt. Bring to a boil, then reduce to a simmer. Cover and cook for 25–30 minutes until farro is tender. Drain any excess water and set aside to cool.
03 - While farro cooks, toss peach slices with olive oil, thyme leaves, and black pepper. Spread on the prepared baking sheet. Roast for 15–18 minutes, turning halfway, until lightly caramelized. Remove from oven and cool.
04 - In a small bowl, whisk together extra-virgin olive oil, white balsamic vinegar, Dijon mustard, honey, sea salt, and black pepper until emulsified.
05 - In a large mixing bowl, combine cooked farro, roasted peaches, baby arugula, red onion, crumbled feta cheese, and toasted almonds.
06 - Drizzle with vinaigrette and toss gently until all ingredients are evenly coated. Serve immediately at room temperature, or chill for 30 minutes for a cold salad.
# Expert Advice:
01 -
- The roasted peaches caramelize into something almost candylike, and they play beautifully against the salty feta and earthy farro.
- It comes together with almost zero fuss, and it actually tastes better after sitting in the fridge for an hour, which makes it the rare salad you can fully prepare ahead.
02 -
- Do not skip draining the farro, because excess water will pool at the bottom of the bowl and turn your vinaigrette into a thin, sad puddle.
- Let the peaches cool for at least ten minutes before mixing, since hot peaches will wilt the arugula and melt the feta into an unappetizing mess.
03 -
- Cook the farro a day ahead and refrigerate it uncovered so it dries out slightly and absorbs the vinaigrette like a sponge instead of turning gummy.
- Use the ripest, most fragrant peaches you can find because the oven can only enhance what is already there, not rescue a flavorless fruit.