Imagine a salad that's not just a side dish, but a culinary adventure that transforms ordinary ingredients into an extraordinary symphony of flavors! This Farro Salad with Figs and Peaches is your ticket to a gourmet experience that combines the nutty richness of farro, the sweet juiciness of fresh fruits, and the tangy kick of feta cheese. Perfect for those sultry summer days when you want something light yet incredibly satisfying, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup farro
- 2 cups water
- 1 cup fresh figs, chopped
- 1 cup peaches, diced
- 1/4 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Rinse the farro thoroughly under cold water to remove any debris or excess starch.
- In a medium saucepan, combine the farro with 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover the pan, and simmer for 25-30 minutes until the farro is tender but still has a slight bite.
- While the farro is cooking, prepare the fruits and nuts. Wash and chop the fresh figs into small, bite-sized pieces. Dice the peaches into similar-sized chunks.
- Once the farro is cooked, drain any excess water and transfer to a large mixing bowl. Allow the farro to cool to room temperature for about 10 minutes.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper to create the dressing.
- Add the chopped figs, diced peaches, crumbled feta cheese, and chopped walnuts to the cooled farro.
- Pour the prepared dressing over the salad and gently toss to combine all ingredients, ensuring even distribution of the dressing.
- Taste and adjust seasoning with additional salt and pepper if needed.
- For best flavor, let the salad rest for 10-15 minutes before serving to allow the flavors to meld together.
- Serve at room temperature or slightly chilled as a refreshing summer salad.
Tips
- Farro Cooking Hack: Rinse the farro thoroughly to remove excess starch and ensure a perfect, fluffy texture. Don't rush the cooking process - let it simmer gently to achieve that ideal al dente consistency.
- Fruit Selection Matters: Choose ripe but firm peaches and fresh figs for the best flavor. If figs aren't in season, you can substitute with dried figs or another sweet stone fruit.
- Dressing Tip: Whisk the olive oil and balsamic vinegar thoroughly to create an emulsion that coats every ingredient evenly. Taste and adjust the seasoning before adding to the salad.
- Make-Ahead Magic: This salad actually gets better as it sits. Prepare it a few hours in advance and let it chill in the refrigerator to allow the flavors to develop and meld together.
- Serving Suggestion: For an extra touch of elegance, garnish with a few fresh herb leaves like mint or basil just before serving to add a pop of color and fresh aroma.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 10g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 15mg
