Peach Farro Salad with Feta
This peach farro salad with feta is a vibrant summer salad made with chewy cooked emmer wheat, juicy peaches, peppery arugula, crisp vegetables, creamy feta, and a bright lemon vinaigrette. It's a hearty side dish or light meal that's perfect for picnics, potlucks, and warm-weather dinners.
Servings: 8 people
Equipment
- 1 Large pot
- 1 Colander
- 1 Large mixing bowl
- 1 Small bowl or mason jar
- 1 Whisk
- 1 Cutting Board
- 1 chef's knife
- 1 Measuring Cups and Spoons
Ingredients
For The Salad
- 1 cup dried emmer wheat about 3 cups cooked
- 2 cups fresh baby arugula
- 2 ripe peaches sliced
- 1 English cucumber diced
- 1½ cups grape tomatoes halved
- 1 ripe avocado diced
- 1 15-ounce can chickpeas, drained and rinsed
- ¼ cup olives sliced
- ½ cup crumbled feta cheese
- ¼ cup toasted sliced almonds
- ¼ cup fresh basil chopped
- 2 tablespoons fresh mint chopped
- ¼ cup red onion thinly sliced
For The Sumac Lemon Vinaigrette
- ½ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons white balsamic vinegar or white wine vinegar or Chardonnay vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- 1½ teaspoons sumac seasoning
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Cook the emmer wheat – Rinse the dried emmer wheat under cool running water. Add it to a medium to large saucepan with 5 to 8 cups of generously salted water. I use about 1 tablespoon of kosher salt. Bring to a boil, reduce to a gentle simmer, and cook for 40 to 50 minutes, or until the grain is tender but still pleasantly chewy. Drain well, then toss the warm emmer wheat with 2 to 3 tablespoons of the vinaigrette and set aside to cool.
- Prepare the sumac lemon vinaigrette – While the emmer wheat cooks, whisk together the extra virgin olive oil, fresh lemon juice, white wine vinegar or white balsamic vinegar, Dijon mustard, honey, sumac seasoning, kosher salt, and black pepper until smooth and emulsified. Transfer to a mason jar or dressing container until ready to use.
- Toast the almonds – Heat a dry cast iron skillet or heavy skillet over medium heat. Add the sliced almonds and toast for 3 to 5 minutes, stirring often, until lightly golden and fragrant. Immediately transfer them to a bowl so they don't continue cooking in the hot pan.
- Build the salad – In a large serving bowl, combine the cooled emmer wheat, chickpeas, diced English cucumber, halved grape tomatoes, thinly sliced red onion, and baby arugula. Pour most of the vinaigrette over the salad and gently toss until everything is evenly coated.
- Fold in the remaining ingredients – Add the sliced peaches, diced avocado, Kalamata olives, crumbled feta cheese, torn fresh basil, the optional chopped mint, and the toasted almonds. Gently fold everything together so the peaches and avocado keep their shape.
- Finish and serve – Taste and add more vinaigrette if desired. Finish with flaky sea salt, an extra sprinkle of sumac, and a fresh squeeze of lemon juice just before serving for the brightest flavor.
Notes
Storage – Store leftovers in an airtight container in the refrigerator for up to 2 days. The arugula and avocado are best when enjoyed fresh.
Make Ahead – Cook the emmer wheat and prepare the vinaigrette up to 2 days ahead. Assemble the salad just before serving for the freshest texture.
Ingredient Substitution – Farro can be used in place of emmer wheat if preferred. White wine vinegar or Chardonnay vinegar both work well if you don't have white balsamic vinegar.
Serving Suggestion – This salad pairs beautifully with grilled chicken, grilled salmon, or your favorite summer barbecue dishes, making it perfect for entertaining or an easy weeknight meal.