This past week I made this salad 3 times and it’s not over yet. It is a delicious salad filled with farro, manchego cheese ( or feta, parmesan, goat or any cheese you like) I just happen to love Manchego and marcona almonds, peaches and chives or scallions whichever you have or prefer or none at all. I will give you some substitutions in the ingredients section. The local peaches in Colorado are ripe and beautiful now so perfect for this lovely salad. And you can add any protein you like and it makes a perfect lunch or dinner salad.
3/4 -1 cup farro — should be about 2 -2 1/2 cups cooked
5-6 ounces arugula ( I prefer baby arugula)
2 peaches , chopped
1/4 cup chives, chopped or chopped up scallions or none
I used a handful of marcona almonds and chopped them, you can use almonds or walnuts I love Marcona
I used Manchego Cheese, and just used a bit of it — don’t want to overwhelm the salad with cheese , I cut up Manchego into small pieces but feel free to sprinkle crumbled feta, shaved Parm, gorgonzola etc.
3 Tablespoons Champagne Vinegar or White Vinegar
2 Teaspoons Honey
1/2 teaspoon kosher salt
a few grinds of fresh black pepper
5 Tablespoons of Olive Oil
Cook Farro according to directions on package. I just place in small saucepan with water to cover by about 3 inches, add a little kosher salt, bring to a boil, lower to a simmer and cook until tender, about 25 minutes. Drain well and allow to cool. I try and make the farro ahead of time and put in container so it’s ready to use.
In a small bowl or glass jar place all ingredients for dressing, shake or whisk .
When ready to eat place all ingredients in a large bowl, add dressing ( you’ll probably use all of it) Toss and Serve.
Delicious fresh tasting Summer Salad.