Charred Peach Farro Salad with Feta
Juicy peaches, chewy farro, and salty feta make a warm-weather salad with smoky edges and a lemony dressing.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (184 reviews)
INSPIRED BY
A bright original farro salad with smoky peaches, salty feta, peppery greens, and toasted pepitas.
Story
Casey loves a side that can meet a roast chicken one night and a picnic blanket the next. Charring the peaches gives them caramelized edges while farro adds a pleasantly chewy base. A simple lemon dressing keeps the whole bowl fresh and balanced.
By Casey
Ingredients
- 1 cup quick-cooking farro
- 2 ripe peaches, halved and sliced
- 2 tablespoons olive oil, divided
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper
- 2 cups arugula
- 1/2 cup crumbled feta
- 1/4 cup toasted pepitas
Instructions
- Cook the farro according to the package directions, drain well, and spread it on a plate to cool slightly.
- Whisk 1 tablespoon olive oil with lemon juice, honey, Dijon, half the salt, and the pepper.
- Heat the remaining oil in a wide skillet over medium-high heat.
- Add the peaches cut-side down and cook for 2 minutes per side, until marked and just softened.
- Toss the warm farro and arugula with the dressing, then fold in the feta.
- Top with the charred peaches and pepitas, then serve warm or at room temperature.
Chef Tips
- Use firm-ripe peaches so they hold their shape in the hot skillet.
- Pearled farro cooks fastest, but any quick-cooking variety works.
- Swap arugula for baby spinach if you prefer a milder green.
Cook's Notes
- Spread cooked farro out so it cools without clumping.
- Char the peaches quickly to keep their shape.
- Add pepitas at the table for maximum crunch.