Peach Corn Farro Salad

Name: Peach Corn Farro Salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 cup pearled farro; 3 cups water; 1 garlic clove, (minced); 1 tablespoon whole grain mustard; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 tablespoons minced chives; 2 tablespoons white wine vinegar; 1 lemon, (juice); 1/4 cup olive oil; 3 peaches, (pitted and diced); 2 ears corn, (kernels sliced off); 1/4 cup finely diced red onions; 1 cup baby arugula; 1/4 cup crumbled feta; 1/4 cup chopped almonds

By Paige Adams

on Jun 12, 2025

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

With fresh peaches and corn, this easy farro salad shows off the best of summer produce. Instead of grilling or roasting, I keep the sweet corn raw. I combine it with diced peaches, arugula, feta and chopped almonds. Tossed in a zesty chive vinaigrette, this salad is fantastic for lunch or dinner as a main dish salad or a side.

Why You’ll Love This Recipe
The Ingredients
How To Make This Peach Corn Farro Salad
Serving
Make-Ahead Tips, Leftovers & Storage
Recipe FAQs
More Summer Salad Recipes
Peach Corn Farro Salad Recipe

Why You’ll Love This Recipe

Corn is good grilled and roasted, but during sweet corn season, it’s wonderful raw. Those kernels are crisp and juicy and a total dream in grain salads.

Peaches are so much more than just for desserts and snacks. You can enjoy them in savory recipes too. There are all sorts of beautiful kinds of stone fruit to have during summer. To eat as many as possible, I toss them in salads to get a mix of savory with sweet touches.

Grain salads are hearty, and you should have multiple versions of them depending on the season. Summer may be peak for pasta salads, but whole grain salads pack in even more nutrition. You can quickly simmer farro on the stove.

The Ingredients

Ingredients including peaches, fresh corn kernels, red onions, farro, arugula, feta, lemon, mustard, garlic, olive oil, salt and pepper.

This is what you need:

Peaches: Ripe peaches should be fragrant. They can a have little give when you press them. If they are really soft, that’s a sign they are overripe and will be challenging to dice without making a mess, and they will be too sweet. White peaches or yellow ones will work.
Corn: If you’re buying sweet corn in husks, look for ears that are tightly wrapped in their leaves. The silk at the top should feel damp. As long as it’s corn season, these are pretty reliable ways to see if corn is fresh without shucking it.
Farro: Similar to Italian barley, farro has a nutty and chewy bite. Because of that good texture, I am a big fan of farro in side dishes and salads.
Feta is one of my favorite cheeses for summer recipes. You can substitute with goat cheese. If you need the salad to be vegan, leave out the cheese or use a brand that makes dairy-free, plant-based feta.
Arugula: Even though this is a grain salad, I still include greens. Arugula has peppery flavor. You can substitute with baby spinach or use a combination of both.
Red onions give the salad a sharp accent. They are not too much even though there are chives in the dressing. They help to balance out the sweetness of the fruit.
Almonds are often used in sweet recipes with peaches, and I like them in this salad too. They add a similar but different type of crunch as the corn kernels.
Chive vinaigrette: The dressing is a simple white wine vinaigrette with lots of minced chives, garlic, whole grain mustard, fresh lemon juice, extra virgin olive oil, kosher salt and black pepper.

How To Make This Peach Corn Farro Salad

1. Cook the farro on the stove. Combine the grains and water in a pot. Bring them to a boil. Then reduce the heat and simmer them uncovered. Assuming you are using pearled farro, it will cook in 12-15 minutes. You want the grains retain their satisfyingly chewy consistency. Then drain the farro and remaining water in a fine mesh strainer. Rinse with cold water.

2. Make the vinaigrette. In a small bowl, whisk the minced garlic, mustard, salt, pepper, chives, lemon juice and olive oil.

Farro in a strainer. Sald dressing whisked in a small bowl.

3. Assemble the salad. Combine the farro diced peaches, corn kernels, red onions, arugula, feta and almonds in a large bowl.

4. Drizzle the dressing into the salad. Toss to combine.

Salad ingredients assembled in a large bowl. Salad tossed with vinaigrette.

Serving

Farro is a filling whole grain, so you can eat this as a main dish salad or a side. As mentioned, this recipe can be an alternative to vegetarian pasta salads and is also great for meal prep.

If you do treat it as a side, you can serve the salad with proteins such as chicken, salmon or shrimp. For veggie options, this salad works with barbecue tofu veggie skewers or grilled vegetable ciabatta sandwiches.

Make-Ahead Tips, Leftovers & Storage

You can make the farro and vinaigrette up to 2 days in advance. Store them in separate containers in the fridge. Then let them sit at room temperature for 15 minutes before assembling the salad. Because the refrigerator is cold, the oil in the dressing may harden. Stir it when it turns to liquid again.

If you have leftovers, you can keep them in the fridge up to 3 days. Try to do some planning. Do not toss the arugula and dressing with the rest of the ingredients if you know you aren’t going to eat the entire recipe. By waiting until you plan to eat it, the salad will maintain its texture.

Recipe FAQs

Can you use canned corn or frozen corn?

This salad is all about in-season summer ingredients. It’s best to use fresh sweet corn. Otherwise you will miss out on that crunch and texture.

How do you make the salad gluten free?

Farro contains gluten. You can substitute with brown rice, which will have grains that are similar in size. Quinoa is another option. The grains (technically seeds) are much smaller than farro.