Farro, Tomato, and Peach Salad
Farro, Tomato, and Peach Salad
The nutty flavor of farro, an Italian wheat, mixes well with tomatoes and peaches.
Equipment
- Instant Pot
Ingredients
- 2 cups water
- 1/2 cup pearled farro
- 1/3 cup olive oil
- 3 tbsp white balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tsp minced shallot
- 1 cup firmly packed salad mix
- 1 pound fresh tomatoes, cut into 1/2-inch chunks
- 1 cup cherry tomatoes, cut in half
- 1/4 cup fresh basil, chopped
- 1/4 cup crumbled feta cheese
Instructions
- Add farro and water to the Instant Pot. Close the cover and set to high pressure. Cook for 7 minutes and turn off pot. Allow 10 minutes for natural release. Turn release valve to release remaining pressure, and open. Drain the farro, spread on a baking sheet, and place in refrigerator to cool completely.
- While the farro is cooling, place the oil, vinegar, mustard, shallot, salt and pepper in a small jar. Attach a lid and shake until combined.
- Toss the tomatoes, peaches, and basil in a bowl with 3 tablespoons of the dressing.
- Combine the farro and salad mixture and remaining dressing in a serving bowl, then spoon the tomato/peach mixture on top. Sprinkle with feta cheese and serve.
- OPTION: If you don't have an Instant Pot for the farro, bring 3 cups of water to boil in a saucepan over high heat. Add the farro, lower the heat, cover the pot, and simmer for about 25 minutes until the farro is tender. Drain and spread on a baking sheet.
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