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peach salad on a green platter with a knife and fork.

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


  • 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


  • 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.


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