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peach salad on a green platter with a knife and fork.
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Grilled Peach Salad With Mozzarella and Farro

Course Salad
Cuisine American
Keyword meal salad, peach salad, salad with grains
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 500kcal
Author Debs

Ingredients

  • 1 cup farro cooked according to the package instructions. *see notes
  • 3 peaches 2 grilled one for slicing
  • 2 Tbsp olive oil
  • 1 pint cherry tomatoes quartered
  • 2 avocados 1 diced, 1 sliced
  • 1 ball mozzarella
  • 1 bunch basil

For the dressing

  • 1/2 cup olive oil
  • 1 1/2 Tbsp dijon mustard
  • 2 Tbsp maple syrup or honey
  • 1 tsp apple cider vinegar

Instructions

  • Cook the faro according to the package directions and set aside to cool.
  • Meanwhile, cut 2 of the peaches in half and pull out the stone. Drizzle with 2 tablespoons of olive oil and sprinkle with salt. Heat up a grill pan or BBQ and grill the peaches cut side down for about 8 minutes, until the peaches have char marks. Turn over and grill the other side for about 4-5 minutes. You don’t need to remove the peach skin.
  • Dice the grilled peaches and mix it through the faro. Add the diced avocado and mix well. Place the faro on a platter or in a serving bowl. Top with the baby salad leaves, cherry tomatoes, mozzarella, sliced avocado and sliced peaches.
  • Add the basil leaves to the top of the salad. Tear the mozzarella into large chunks and place over the salad.

For the dressing

  • Mix all the ingredients together in a bowl or measuring cup and whisk to combine, or use and immersion blender. Drizzle over the salad just before serving.

Notes

Note 1. For this recipe I used 1 cup of uncooked farro and it made about 1 1/2 cups of cooked.