Peach Arugula and Farro Salad
Ripe peaches make a delicious addition to this summer salad. I leave the skin on the peaches, which helps the pieces hold together better and I like the texture it adds. If your peaches seem a little on the fuzzy side, rinse them gently under cool water and most of the fuzz will rub away. The easiest way I’ve found to cook farro is in a rice cooker. When it’s done, I spread it out on a sheet tray and refrigerate it until the farro has cooled. This can be done ahead of time and with the farro already cooked, this salad comes together fast. For this recipe, I used 1 cup dry farro which made about 2 cups.
Peach Arugula and Farro Salad
Yield: 4 servings
About 6 cups arugula
2 cups farro, cooked and cooled
1 cup basil, thinly sliced
2 cups sugar snap peas, sliced
½ cup pecans, toasted and roughly chopped
1/3 cup goat cheese, crumbled
4 Tb lemon juice
2 Tb olive oil
1 tsp salt
2 peaches, sliced and cut in half
Combine the arugula, farro, basil, snap peas, pecans, and goat cheese all-together in a large bowl. Sprinkle with the lemon juice, olive oil, and salt and toss to combine. Taste and make any adjustments to lemon juice or salt as needed. Add the peaches and gently combine so that the peaches are mixed throughout.