Peach and Tomato Farro Salad with Basil Dressing Recipe
A refreshing and nutritious Peach and Tomato Farro Salad tossed with a vibrant basil dressing and topped with creamy burrata cheese. This quick and easy recipe combines nutty farro, sweet peaches, and juicy tomatoes, making it perfect for a light lunch or a side dish in warm weather.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Farro
- 1 cup farro, either pre-cooked or pearled
- 1 bay leaf
- Sea salt, to taste
- 1 small shallot, sliced
- 3 tablespoons champagne vinegar, or white wine vinegar, divided
Basil Dressing
- 1 cup basil leaves, loosely packed
- 1 small garlic clove, roughly chopped
- 1 teaspoon lemon zest
- 1 ½ teaspoons lemon juice
- 2 teaspoons honey, or maple syrup
- ¼ cup extra virgin olive oil
- Pinch of sea salt
Salad
- 2 small/medium peaches, diced
- 1 large heirloom tomato, diced
- 4-8 ounces burrata cheese
Instructions
- Cook the Farro: Cook the farro according to package instructions, adding the bay leaf to the cooking water. Drain the farro, remove the bay leaf, then rinse under cold water until cool. Set aside to drain completely.
- Pickle the Shallot: While the farro cooks, place the sliced shallot in a small bowl, cover with 2 tablespoons of champagne vinegar, add a pinch of sea salt, toss to coat, and set aside to pickle.
- Make the Basil Dressing: In a wide-mouth jar or container, combine the remaining 1 tablespoon vinegar, basil leaves, garlic, lemon zest, lemon juice, honey, olive oil, and a couple pinches of salt. Blend with an immersion blender until smooth and creamy. Adjust salt to taste.
- Toss the Salad: In a large bowl, mix the cooled farro with about half of the basil dressing. Add pickled shallots, diced peaches, and diced tomatoes; toss well to combine. Transfer to a serving bowl or platter.
- Add Burrata & Dress: Tear the burrata into small pieces and arrange over the salad. Drizzle additional dressing on top if desired, and season with salt as needed.
- Serve and Store: Serve immediately and enjoy. Store any leftovers in the refrigerator and consume within 3 days for optimal freshness.
Notes
- Using pre-cooked or pearled farro reduces cooking time significantly.
- Pickling the shallots adds a subtle tang and crunch to the salad.
- The basil dressing can be made ahead and refrigerated for up to 2 days.
- Burrata cheese is delicate; add just before serving for the best texture.
- Adjust the vinegar type according to your preference; white wine vinegar works great as a substitute for champagne vinegar.
