The pesto dressing in this salad provides a vibrant backdrop for the greens and goodies. It’s also a great way to use up any extra pesto on hand. I used some leftover Arugula-Parsley Pesto that I had, but any one you have will be good here.
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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.
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How to Toast Nuts
Toasted nuts add an incredible amount of flavor. I very rarely use raw nuts for anything. Whether it’s going in a salad, cookie, or pesto, your end product will taste much better if the nuts are toasted. Since I normally roast vegetables at 425°F, I’ve calibrated my times for toasting nuts to be at that temperature. That way, I can throw them in with whatever is already in the oven. You can definitely toast nuts at a lower temperature, it will just take a little longer.