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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.

Julia Levy
Recipe by Coastal Living September 2016

Gallery

Greg Dupree; Styling: Lindsey Lower

Recipe Summary

active:
15 mins
total:
1 hr 10 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 3 cups water to a boil in a large saucepan over high.

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  • 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.

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