Peach and Tomato Farro Salad with Basil Dressing

This peach and tomato farro salad is a fresh summer grain salad made with chewy farro, juicy peaches, ripe tomatoes, and a vibrant homemade basil dressing. It’s an easy vegetarian side dish that’s perfect for meal prep, picnics, and potlucks and is ready in less than 30 minutes!

A Peach and Tomato Farro Salad that’s Packed with Seasonal Summer Flavors

Yes, that’s right, peaches AND tomatoes mingling together in a simple farro salad! Not only are they in peak season right now, the sweetness of the peaches balances the acidity in the tomatoes perfectly. Throw in a vibrant basil dressing and creamy burrata and you’ve got the ideal vegetarian summer side dish!

This is the kind of fresh summer salad that you whip up after a trip to the farmers market because you bought way too many peaches and heirloom tomatoes. It’s also the kind of salad that is perfect for summer gatherings because it comes together in less than 30 minutes with minimal cooking. Unlike lettuce based salads, this summer farro salad is make-ahead friendly and won’t go limp once you add the dressing!

If you love farro salads, make sure to try my roasted broccoli farro salad with orange vinaigrette in the fall and winter months or my grain salad with green goddess dressing the in the spring!

JUMP STRAIGHT TO:

• Ingredients
• The Best Farro to Use
• How to Make the Basil Dressing
• Tips for Assembling
• Variations and Substitutions
• More Fresh Summer Salads

Fresh Tomatoes, Peaches, and Basil are Key!

This is definitely the kind of farro salad recipe that benefits from using the freshest produce possible that was picked at its peak. If you have the means, seeking out locally grown peaches and tomatoes are well worth it here. I love using heirloom tomatoes because I think they have better flavor that is more complex than the standard watery grocery store tomato. Since basil is also in season, it won’t be hard to find! You’ll need a large bunch for the dressing.

Use a Pearled or Pre-Cooked Farro to Keep the Recipe Time Under 30 Minutes

Not all farro is the same! Pearled farro has the bran removed so it has a quicker cooking time, usually around 15 to 20 minutes while semi-pearled takes closer to 30 minutes. I like using the 10-Minute Farro from Trader Joe’s (not sponsored) because it’s affordable and cooks in just 10-12 minutes. The easiest way to tell is to just look at the cooking instructions and make sure you’re getting one that has a quicker cooking time!

PRO TIP: quickly cool down the farro by running it under cold water until it is cool to the touch. Drain well then proceed with the salad!

A 5-Minute Vibrant Basil Dressing with an Immersion Blender

In order to properly emulsify the homemade basil dressing, you need an immersion blender or one of those mini blender with a smaller capacity. An immersion blender works the best because it helps to emulsify the dressing, which is a fancy way of saying it fully blends the basil, lemon juice, and vinegar into the oil. As you can see below, it looks creamy rather than separated which is how you know it’s ready!

Tips for Assembling and Serving Your Peach and Tomato Farro Salad

While you can absolutely use raw shallots in the farro salad, I prefer to do a quick-pickle while the farro is cooking. It mellows the sharp bite and helps turn the shallots into a supporting flavor rather than the dominant one.

This is absolutely up to you, but I prefer to do a dice on the tomato and peaches for this vegetarian farro salad because it means that you get a little of something in every bite. Large slices of peaches and tomato are great aesthetically but not that practical for eating in this case.

I like to toss the chewy farro with about half of the dressing first. I feel like it gives it a chance to cling to the farro and season it. Then, add in some of the quick-pickled shallots along with all of the diced tomatoes and peaches. Toss, then taste and season with salt as needed or more dressing. Tear up your burrata into bite-sized pieces and arrange them over the top of the salad as the finishing touch.

This is personal preference, but I like to use a wide shallow bowl or platter for serving this peach and tomato salad because it gives more surface area to put the burrata on. Also, I like to add the burrata just before serving. The rest of the salad is make-ahead friendly but I would recommend waiting to add the burrata until right before you serve the farro salad!

Notes on Variations and Substitutions

• GLUTEN FREE – farro is not gluten free but a couple of great gluten free subs that are also quick-cooking would be quinoa or fonio! Use the instructions on the package to make 4 servings of whatever gluten free grain you choose.
• VEGAN – this whole grain salad is nearly vegan already except for the honey in the dressing and the burrata on top. If you want a vegan farro salad, use maple syrup in the dressing in place of the honey and dollops of my tofu ricotta on top instead of the burrata.
• HIGH PROTEIN – you’re already getting a fair amount of protein from the farro and the burrata but if you’d like to add more, I would go with some cannellini beans or shelled edamame.

More Fresh and Easy Summer Salads for Picnics and Gatherings

If you can’t get enough of tomatoes and basil in the summer, you’ll LOVE my high protein caprese pasta salad that is ready in just 20 minutes. For an even easier tomato basil pairing, go with my cherry tomato salad with basil chive oil. Attending a gathering or going on a picnic? This summer orzo pasta salad with tomatoes and cucumbers is perfect! Or, go with my fave summer salad made with cucumbers, tomatoes, and mint.

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