Author Notes: Right now peaches are just coming into season up here. I’m eating them up by the dozen. Some standing right over the sink to catch the juicy drips, some sliced in pieces that I share with Miss Magoo (my little fruit fiend). Some tossed in a salad with farro, fresh mint and a little sweet onion then topped with crumbled feta. This salad hits the spot on a hot night. Using par-cooked farro will save you a lot of time. If you can't find par-cooked farro, be sure to give yourself a full 45 minutes to cook the farro. If you don't have Sherry vinegar, balsamic or red wine vinegar are other options. - itsnoteasyeatinggreen
- 1 1/2 cup par-cooked farro
- 2 tablespoons sherry vinegar
- 2 tablespoons olive oil
- 1/2 cup sweet onion, thinly sliced
- 1 cup peach, sliced in 1/2" pieces
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, finely ground
- 1/4 cup fresh mint, chopped
- 1/2 cup feta, crumbled (about 2 ounces)
- Cook the farro according to the directions, or boil like pasta.
- Add the vinegar, olive oil, onion, peaches, salt and pepper in a large bowl and toss to mix well and set aside.
- When the farro is done cooking, run under cool water to stop the cooking process and wash any excess starch off the grains. Drain thoroughly and toss with the peaches and vinaigrette. Add the mint and toss until just combined. Serve with the feta sprinkled on top.
- This recipe was entered in the contest for Your Best Portable Side