Summer Farro Salad with Grilled Peaches and Feta

Ingredients

- 1 cup farro
- 2 ripe peaches, sliced
- 1 cup corn kernels (fresh or thawed from frozen)
- 2 cups arugula
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh basil leaves, torn
- 1/2 small red onion, thinly sliced
- 2 tablespoons honey
- 3 tablespoons white balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- Salt and pepper to taste

Instructions

1. Cook the Farro:
- Rinse 1 cup of farro under cold water.
- In a medium pot, bring 3 cups of water to a boil.
- Add the farro and a pinch of salt; reduce heat to a simmer.
- Cook for about 25 minutes or until tender. Drain and set aside to cool.

2. Grill the Peaches:
- Heat a grill pan over medium heat on the stove.
- Lightly brush the peach slices with extra virgin olive oil.
- Grill the peaches for about 3 minutes on each side until grill marks appear. Remove from heat and set aside.

3. Prepare the Dressing:
- In a small bowl, whisk together 2 tablespoons honey, 3 tablespoons white balsamic vinegar, 1/4 cup olive oil, 1 teaspoon Dijon mustard, salt, and pepper. Blend until smooth.

4. Assemble the Salad:
- In a large bowl, combine the cooked farro, corn kernels, arugula, feta cheese, fresh basil, and red onion.
- Drizzle the prepared dressing over the salad ingredients.
- Toss gently to ensure the salad is evenly coated with the dressing.

5. Add Grilled Peaches:
- Gently fold in the grilled peach slices, being careful not to break them apart.

6. Serve:
- Transfer the salad to a serving dish.
- Optionally, garnish with a few fresh basil leaves for presentation.

Preparation & Cooking Times

- PT35M (Total Preparation & Cooking Time)
- 35 minutes

Total Time

- PT35M
- 35 minutes

Type of Dish

- Lunch

Keywords

- Summer Farro Salad
- Grilled Peaches
- Feta Cheese
- Healthy Lunch
- Arugula Salad
- Vegetarian Recipe
- Easy Salad Recipe
- Honey Dressing
- Basil Flavors
- Corn Salad

Recipe Yield

- Feeds 4 adults

Calories

- Total calories: 1,280

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