Nothing says summer like peaches, and this bougie salad is going to hit the spot. You’ve got sweet peaches with peppery arugula and a little creamy feta. Toss in some nutty farro and the most delicious white balsamic vinaigrette, and you’ve got something that’s deliciously filling.
For another delicious summer salad, try my Mediterranean Chickpea Salad.
Why My Recipe
- Juicy summer peaches meet peppery arugula and creamy feta in every bite.
- Farro gives it just the right chew and is nice and filling.
- A quick white balsamic vinaigrette ties it all together.
This was absolutely gobbled up. People couldn’t get enough of it! It’s one of those salads you could make every week, all summer long for lunch meal prep and you’d never get tired of it. This one is perfect for lunch, a light dinner, or even to bring to a barbecue. It’s easy to make and just feels like sunshine in a bowl.
Ingredient Notes
- Farro: Look for it in the grains or rice section of the grocery store.
- Peaches: Use ripe but firm peaches so they hold their shape in the salad. No need to peel them unless you really want to. You can use anywhere from 2 to 4 peaches for this one.
- Corn Kernels: Fresh is best when in season (just slice it off the cob), but frozen corn works great too. No need to cook it, just thawing it is enough.
- Arugula: Use baby arugula if you can find it. It’s milder and more tender than mature arugula.
- Feta Cheese: Crumbled feta adds a creamy, salty bite. Goat cheese or queso fresco would work too.
- Fresh Basil: Stick with fresh here. Dried basil won’t do the same thing.
- Red Onion: Dice it small so it blends into the salad without overpowering. If red onion feels too sharp, soak it in a little cold water for 10 minutes before adding.
- Honey: Helps balance the tang of the vinaigrette. You can swap it with maple syrup. Microwaving it is used to thin it out for easier mixing with the other ingredients. You can skip microwaving if you want.
- White Balsamic Vinegar: This is sweeter and milder than regular balsamic. You’ll usually find it near the vinegars or salad dressings.
- Extra Virgin Olive Oil: Use your favorite everyday bottle.
- Dijon Mustard: Helps emulsify the dressing and adds a subtle tang. Don’t skip it.
Farro Cooking Tips
Farro is an ancient whole grain with a chewy texture and nutty flavor, kind of like barley or brown rice. You’ll usually find it in the grain or rice aisle at the grocery store, often labeled as “pearled” or “semi-pearled,” which just means it cooks faster than the whole version.
Farro can be a little confusing if you haven’t cooked it before, but it’s actually super easy. Think of it like pasta. You don’t need to measure the water exactly, just boil it in a pot with plenty of water and salt.
Start checking it around the 30-minute mark. It should be tender but still have a little chew. Once it’s done, use a fine mesh sieve to rinse it under cool water to stop the cooking and remove extra starch, then drain well. This helps it stay light and fluffy for salads.
Make-Ahead & Meal Prep
This salad is super meal-prep friendly. You can cook the farro up to 3 days in advance. Just rinse it under cool water after cooking and store it in an airtight container in the fridge. The vinaigrette can also be made ahead and kept in a jar or small container for up to a week.
If you’re prepping for a gathering or planning to pack this for lunches, wait to dice the peaches until the day of. Toss everything together just before serving so the arugula stays fresh and crisp.
Storage Instructions
Refrigerate leftovers in an airtight container in the fridge for up to 3 days. The arugula may wilt slightly over time, but the flavors continue to develop and stay delicious.
Store the dressing vinaigrette dressing separately, if possible, and toss just before serving to keep the salad from getting soggy.
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