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.
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
Bring 3 cups water to a boil in a large saucepan over high.
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.
Place oil, vinegar, mustard, shallot, salt, and pepper in a small jar with a tight-fitting lid; attach lid, and shake vigorously until combined.
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.