Peach Corn Farro Salad

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This easy farro salad with fresh peaches, raw corn, arugula, feta, and a zesty chive vinaigrette is the perfect summer lunch or side dish.

Prep Time5

Cook Time10

Total Time15

Course: Salads

Cuisine: American

Servings:

Author: Paige Adams

Ingredients

For farro

1 cup pearled farro
3 cups water

For vinaigrette

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

For salad

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

Instructions

Combine the farro and water in a medium saucepan. Bring the water to a boil. Reduce the heat and simmer the farro for 12-15 minutes until it is cooked through but still has a chewy bite. Drain the farro and remaining water from the saucepan into a fine mesh strainer. Rinse with cold water.
For the vinaigrette, whisk the garlic, mustard, salt, pepper, chives, white wine vinegar, lemon juice and olive oil in a small bowl.
Combine the farro, peaches, corn, red onions, arugula, feta and almonds. Drizzle in the dressing and toss to combine.

Notes

Fresh sweet corn is best. Do not use canned or frozen corn.

To make the salad gluten-free, substitute brown rice or quinoa for the farro.

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.

You can keep leftovers up to 3 days in the refrigerator. If possible, do not toss the arugula and dressing with the rest of the ingredients if you aren't planning to eat the entire salad. This will help it keep its texture.

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