When you want something light but satisfying, this Farro Salad with Peaches and Pickled Jalapeños is the perfect choice. It’s chewy and hearty from the farro, juicy and sweet from ripe peaches, and bright with a kick from pickled jalapeños. Tossed in a simple zesty dressing, it’s a refreshing salad that feels gourmet but comes together easily.
Perfect for picnics, BBQs, meal prep, or a quick lunch, this salad is colorful, bold, and guaranteed to wake up your taste buds.
Ingredients
Serves 4–6
For the Salad
- 1 cup (200g) dry farro
- 3 cups (720ml) water or vegetable broth
- 2 ripe peaches, sliced or diced
- 1/2 cup pickled jalapeños, sliced (plus 1–2 tablespoons brine)
- 1/2 cup cucumber, diced
- 1/3 cup red onion, thinly sliced
- 1/2 cup crumbled feta or goat cheese (optional)
- 1/3 cup toasted almonds or pecans, chopped
- 1/2 cup fresh basil or mint, chopped
- Salt and black pepper, to taste
For the Dressing
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice (or apple cider vinegar)
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder (or 1 small garlic clove, grated)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: pinch of chili flakes for extra heat
Preparation Time
- Prep time: 15 minutes
- Cooking time: 25 minutes
- Cooling time: 10 minutes
- Total time: About 50 minutes
Step-by-Step Instructions
Step 1: Cook the Farro
Rinse farro under cold water. In a pot, add farro and water (or broth). Bring to a boil, then reduce heat and simmer 20–25 minutes until tender but chewy.
Drain any extra liquid and let cool for 10 minutes.
Step 2: Make the Dressing
In a small bowl or jar, whisk together olive oil, lemon juice, honey, Dijon, garlic, salt, and pepper. Taste and adjust (more honey for sweetness or more lemon for tang).
Step 3: Prep the Mix-Ins
Slice peaches, jalapeños, cucumber, and red onion. Chop herbs and toasted nuts.
Step 4: Toss the Salad
In a large bowl, combine cooked farro, peaches, pickled jalapeños, cucumber, red onion, nuts, and herbs.
Pour dressing over the top and toss well. Add 1–2 tablespoons jalapeño brine for an extra tangy kick.
Step 5: Finish and Serve
Top with feta or goat cheese if using. Season with salt and pepper to taste. Serve immediately or chill for 30 minutes for even better flavor.
Serving Suggestions
- Serve as a side dish with grilled chicken, shrimp, or salmon.
- Add arugula or spinach for a more “greens-forward” salad.
- Pack it for lunch—it holds up well and tastes great cold.
- Serve at BBQs as a fresh alternative to pasta salad.
- Add avocado right before serving for extra creaminess.
Nutritional Highlights
| Nutrient | Per Serving (1/5 recipe) |
|---|---|
| Calories | 320 |
| Protein | 9 grams |
| Total Fat | 14 grams |
| Saturated Fat | 3 grams |
| Carbohydrates | 42 grams |
| Sugars | 10 grams |
| Fiber | 7 grams |
| Sodium | 420 milligrams |
Nutritional Notes:
- Farro is rich in fiber and provides slow-digesting carbs for lasting energy.
- Peaches add vitamin C and natural sweetness without needing extra sugar.
- Pickled jalapeños bring flavor and tang, so the salad tastes bold with minimal effort.
Tips for the Best Farro Salad
- Cook farro in broth for extra flavor.
- Let farro cool slightly before adding peaches so they stay fresh and juicy.
- Add jalapeño brine gradually—you can always add more heat and tang.
- Toast nuts for deeper flavor and crunch.
- Make ahead: it tastes even better after chilling for 30–60 minutes.
Variations to Try
- Add Protein: Toss in chickpeas, grilled chicken, or shrimp.
- Dairy-Free: Skip the cheese or use a dairy-free feta alternative.
- Extra Veggies: Add corn, bell pepper, or cherry tomatoes.
- Swap Grains: Use quinoa, barley, or brown rice instead of farro.
- More Heat: Add extra jalapeños or a pinch of cayenne to the dressing.
This Farro Salad with Peaches and Pickled Jalapeños is the perfect blend of sweet, spicy, and refreshing. It’s hearty enough to be a meal, light enough for hot days, and packed with bold flavor in every bite.
Whether you serve it at a summer gathering or meal-prep it for the week, this recipe guarantees a bright, crunchy, satisfying bite every time.
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