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Farro, Heirloom Tomato, and Peach Salad

Photo: Greg Dupree; Styling: Lindsey Lower

Active time 15 mins
Total time 1 hr, 10 mins
Yield

Serves 8

Nutty grains, peak-season produce, and sweet stone fruit make this pretty salad an ideal side for simple roasted chicken, steak, grilled shrimp, or sautéed salmon. Ricotta salata is a pressed, salted, and aged/dried version of ricotta. If you can't find it, substitute feta, however be aware feta will be a bit saltier. If heirloom tomatoes aren't available, use whatever looks best and is in season at the market.

Ingredients

  • 3 cups water
  • 1/2 cup uncooked farro
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons white balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons minced shallot
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup firmly packed fresh baby arugula
  • 1 pound heirloom tomatoes, cut into 1/2-inch wedges
  • 1 cup heirloom cherry tomatoes, halved
  • 2 medium-size ripe peaches, cut into 1/2-inch wedges
  • 1/4 cup chopped fresh basil
  • 2 ounces crumbled ricotta salata (about 1/2 cup)

How to Make It

  1. Bring 3 cups water to a boil in a large saucepan over high.

  2. Meanwhile, rinse farro under running water until water runs clear. Add farro to boiling water. Reduce heat to low; cover and simmer until farro is tender, about 25 minutes. Drain and spread in an even layer on a baking sheet lined with parchment paper; let stand until cool, about 1 hour. Or place in the refrigerator until cool, about 30 minutes.

  3. Place oil, vinegar, mustard, shallot, salt, and pepper in a small jar with a tight-fitting lid; attach lid, and shake vigorously until combined.

  4. Toss farro and arugula with 2 tablespoons of the dressing; spread on a large platter. Toss tomatoes, peaches, and basil with 3 tablespoons of the dressing, and spoon over the farro mixture. Top with crumbled ricotta salata, and serve with remaining dressing on the side.