Peach, Arugula, Feta & Farro Salad
This post may contain referral links for products I recommend. Please read my disclosure policy.
There isn’t much time left to get your hands on fresh peaches. I wish I had posted this farro salad recipe in early August so you could enjoy it all season, like we have. Fresh peaches are my favorite fruit, but also one of my biggest disappointments when they are flavorless and mealy. By September, I’m putting a peach in my cart with some reservation.
Last weekend, I traveled to Michigan and found baskets of Michigan Red Haven peaches near the register. I asked the woman selling them if they were still good, and of course she said yes. They aren’t nearly as juicy and sweet as the mid-August harvest, but they were good enough to make this salad one last time.
Grab yourself a few peaches, or make this hearty late summer salad with mango instead. The combination of salty feta, nutty farro, and peppery arugula is so delicious. And don’t be afraid to add your own extras. Fresh corn, chopped nuts, seeds, or whatever else you have around would work.
Print
Peach, Arugula, Feta and Farro Salad
Description
This hearty late summer salad is enough for a meal or a nice side dish or addition to a potluck gathering. It’s flexible, add in your other favorite salad mix-ins.
Ingredients
1 cup pearled farro
3 cups water
3 peaches, pitted and diced into 1/2 inch chunks
1/4 cup finely diced red onion
2 cups arugula
1/2 cup crumbled feta cheese
Optional: fresh corn kernals, chopped nuts, pumpkin or sesame seeds
For the dressing:
1 clove garlic, minced
1 tablespoon whole grain mustard
2 tablespoons white wine vinegar
Juice of 1 lemon
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Instructions
- Put the farro and water in a sauce pan and bring to a boil. Reduce heat and simmer for 15 minutes or until the farro is tender and chewy.
- While the farro cooks, prepare the salad dressing by whisking all the ingredients together or shaking them in a jar.
- When the farro is cooked, drain in a colander and rinse with cold water.
- In a bowl, combine the farro, peaches, diced red onion, arugula, and feta cheese.
- Add the dressing and toss to combine.
- Serve immediately or refridgerate and serve when ready. It will last for a day in the refridgerator.
Notes
If you want to prepare this ahead, you can make the farro and add in the peaches, arugula, and dressing before serving.
Kale works as a substitue for the arugula if you prefer.
