Looking for a new, fun way to enjoy the wholesome taste of farro? I'm always looking for new ways to enjoy farro in salads as it's one of my favourite grains. I love using it in this mushroom risotto, in this summer farro salad with corn and tomatoes, with sweet potato in this Charlie Bird farro salad or with apples in the Fall with a delicious dijon vinaigrette. In fact, I think farro may just be the most used grain in my kitchen and shared here. I can't help it, I love it!
This summery peach farro salad combines crunchy corn, chopped ripe summer peaches with farro and goat cheese for a delicious side dish. You can easily serve this with a grilled protein of your choice for a full meal. The only thing to consider is that you want to use ripe peaches, but not peaches that are too soft as they will turn mushy too quickly.
Here is everything you'll need to make this corn and peach farro salad.
I love preparing farro because it's fairly quick and easy to cook, making this peach farro salad a breeze to whip up.
Here's what you'll need to do.
Bring a large pot of salted water to a boil and add the farro. Cook until tender, about 20 to 30 minutes, taste to determine when its done, it shouldn't be mushy. Once done cooking, drain and rinse with cold water and add to a large bowl.
While the farro is cooking, heat a cast iron skillet over medium heat and add a small drizzle of avocado oil. Once hot, pour the corn in the skillet and cook until charred, stirring occasionally, season with salt to taste. This will take about eight to ten minutes. Remove and add to the bowl with the farro.
In the same skillet, toast the hazelnuts over medium-low heat until fragrant and toasty, about four to five minutes. Alternatively, you can toast them in the oven for about seven to eight minutes at 325ºF. Transfer to a clean kitchen towel and shake vigorously to remove the skins. Roughly chop and set aside.
Make the dressing by whisking together all of the ingredients.
Add the peaches to the farro and drizzle the dressing over top. Top with hazelnuts, basil and goat cheese. Toss gently to combine. Season with flaky salt and pepper. Serve and enjoy!
This peach farro salad with goat cheese will keep in the fridge in a sealed container for up to two to three days.
I share these products to show you what I choose to use in my kitchen as staple ingredients I use daily (or weekly).
I exclusively use Diamond Crystal kosher salt for all of my recipes. I prefer the texture, taste and consistency of this brand and highly recommend it for everyday cooking.
I always, always have Maldon flaky salt on hand and add it to almost all of my dishes as a finishing salt. I can't recommend this enough.
If you love a good salad, be sure to check these out!
Ready to make this? Let's go!
If you make this peach farro salad with goat cheese, please let me know by tagging me on Instagram, or leave a comment and/or review below!
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This summery fresh corn and peach farro salad is hearty, satisfying and perfect for prepping ahead. Top with some generous dollops of goat cheese for extra creaminess.