Ingredients:
- 1/4 cup pearled farro, rinsed Kosher salt
- 4 tablespoons extra virgin olive oil, divided
- 1 pint cherry tomatoes, halved through the stem
- 2 peaches, pitted and cut into half-inch wedges
- 4 ounces fresh mozzarella cheese, torn into large shreds (about 3/4 cup)
- 1 tablespoon champagne vinegar or white wine vinegar
- 1/4 cup fresh mint leaves, chopped Freshly ground black pepper
Fill a medium saucepan with water and bring to a boil over high heat. Add 1 tablespoon salt and the farro. Reduce the heat to medium and simmer, uncovered, until the farro is tender, about 30 minutes.
Meanwhile, preheat the oven to 375 degrees.
When the farro is cooked, drain it thoroughly in a colander, then immediately transfer it to a sheet pan, spreading it out with a wooden spoon.
Cool completely, then drizzle the farro with 1 tablespoon of the olive oil and 1⁄4 teaspoon salt and toss well. Spread the farro back out into an even layer, then toast in the oven until the grains begin to look browned at the edges, 15 to 20 minutes, tossing once halfway through. Set aside to cool.
Spread half of the farro on a large flat platter. Arrange the tomatoes, peaches, and mozzarella on top.
In a large glass measuring cup, whisk together the remaining 3 tablespoons olive oil, the vinegar, and 1⁄4 teaspoon salt.
Drizzle the dressing evenly over the salad, then top with the remaining farro and the mint. Sprinkle lightly with salt and black pepper and serve at room temperature.
Did you know?
When people first began cultivating their own peach trees in Europe centuries ago, it was common to share abundant crops with family and neighbors who didn’t have them.
According to many linguists, receiving this generous gift led to the expression of feeling “peachy” or “peachy keen.” And the person giving away the fruit? They earned a nickname too—a “real peach.”
Lidey Heuck ’13 is a cook, writer, and creator based in New York’s Hudson Valley. A recipe contributor to The New York Times who began her career as Ina Garten’s assistant, Heuck has just published her first cookbook. This recipe is reproduced from Cooking in Real Life: Delicious and Doable Recipes for Every Day, copyright 2024 by Lidey Heuck, by permission of Simon Element, an imprint of Simon & Schuster.
This story first appeared in the Summer 2024 issue of º¬Ðß²ÝÑо¿ÊÒ Magazine. Manage your subscription and see other stories from the magazine on the º¬Ðß²ÝÑо¿ÊÒ Magazine website.
