Farro Salad with Peaches, Arugula, and Pecorino
A boiled-grain salad built for the peak of peach season, dressed while everything's still warm enough to drink in the vinaigrette.
- Serves
- 4
- Prep
- 15 min
- Cook
- 20 min
- Written
Method
-
Bring the water to a boil, add the farro, and simmer until tender but still chewy, about 20 minutes.
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Drain and spread the farro on a sheet pan to cool slightly, about 5 minutes.
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Whisk the olive oil and vinegar with a pinch of salt in a large bowl, then stir in the shallot and let it sit while the farro cools.
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Add the warm farro to the bowl and toss to coat, then let it sit for 10 minutes to soak up the dressing.
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Fold in the peaches and arugula.
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Scatter the pecorino over the top and finish with flaky salt and pepper just before serving.
Notes
Dress the farro while it’s still warm, not after it’s gone cold on the pan — warm grain drinks the vinaigrette instead of just wearing it on the surface. The brief soak for the shallot does the same job a proper pickle would in a fraction of the time: it takes the raw edge off without turning it fully soft.
No peaches, use nectarines or a ripe plum, cut into wedges. It holds at room temperature for a couple of hours, so it’s a good one to make ahead of a table that isn’t ready the moment the food is.