Farro Salad with Peaches and Pickled Jalapeños
By Lidey HeuckPublished on July 28, 2025
Time
1 hour
Yield
Serves 6
Ingredients
1 cup whole farro ½ teaspoon table salt, divided, plus salt for cooking farro ⅓ cup white wine vinegar 2 teaspoons honey, divided1 large jalapeño chile, stemmed, halved, seeded, and sliced thin1 large shallot, sliced thin⅓ cup extra-virgin olive oil 1 teaspoon grated lime zest plus 1 tablespoon juice½ teaspoon ground coriander ¼ teaspoon pepper 1¼ pounds ripe but firm peaches, halved, pitted, cut into ½-inch-thick wedges, wedges halved crosswise5 ounces fresh mozzarella, torn (1 cup)½ cup torn fresh mint
Before You Begin
We prefer the flavor and texture of whole farro in this recipe. Pearl farro can be used, but cooking times vary, so start checking for doneness after 10 minutes. Do not use quick-cooking farro.
Instructions
- Bring 2 quarts water to boil in large saucepan. Add 1 cup whole farro and 1 tablespoon table salt. Reduce heat to medium-low and simmer until grains are tender with slight chew, about 20 minutes. Drain well and let cool to room temperature. (Farro can be refrigerated for up to 5 days.)
- Meanwhile, combine ⅓ cup white wine vinegar, ⅓ cup water, 1 teaspoon honey, and ¼ teaspoon salt together in small saucepan. Bring to boil over high heat, stirring to dissolve salt. Off heat, stir in 1 large jalapeño (stemmed, halved, seeded, and sliced thin) and 1 thinly sliced large shallot; set aside for at least 20 minutes. (Pickles can be refrigerated for up to 2 days.)
- Drain pickled jalapeño and shallot, reserving 2 tablespoons pickling liquid. Whisk ⅓ cup extra-virgin olive oil, reserved 2 tablespoons pickling liquid, 1 teaspoon grated lime zest and 1 tablespoon juice, ½ teaspoon ground coriander, ¼ teaspoon pepper, remaining ¼ teaspoon salt, and remaining 1 teaspoon honey together in large bowl. Add farro, 1¼ pounds ripe but firm peaches (halved, pitted, cut into ½-inch-thick wedges, wedges halved crosswise), 5 ounces torn fresh mozzarella, ½ cup torn fresh mint, and pickled jalapeño and shallot and toss to coat. Serve.
Time
1 hourYield
Serves 6Ingredients
1 cup whole farro
½ teaspoon table salt, divided, plus salt for cooking farro
⅓ cup white wine vinegar
2 teaspoons honey, divided
1 large jalapeño chile, stemmed, halved, seeded, and sliced thin
1 large shallot, sliced thin
⅓ cup extra-virgin olive oil
1 teaspoon grated lime zest plus 1 tablespoon juice
½ teaspoon ground coriander
¼ teaspoon pepper
1¼ pounds ripe but firm peaches, halved, pitted, cut into ½-inch-thick wedges, wedges halved crosswise
5 ounces fresh mozzarella, torn (1 cup)
½ cup torn fresh mint
Ingredients
1 cup whole farro
½ teaspoon table salt, divided, plus salt for cooking farro
⅓ cup white wine vinegar
2 teaspoons honey, divided
1 large jalapeño chile, stemmed, halved, seeded, and sliced thin
1 large shallot, sliced thin
⅓ cup extra-virgin olive oil
1 teaspoon grated lime zest plus 1 tablespoon juice
½ teaspoon ground coriander
¼ teaspoon pepper
1¼ pounds ripe but firm peaches, halved, pitted, cut into ½-inch-thick wedges, wedges halved crosswise
5 ounces fresh mozzarella, torn (1 cup)
½ cup torn fresh mint
Ingredients
1 cup whole farro
½ teaspoon table salt, divided, plus salt for cooking farro
⅓ cup white wine vinegar
2 teaspoons honey, divided
1 large jalapeño chile, stemmed, halved, seeded, and sliced thin
1 large shallot, sliced thin
⅓ cup extra-virgin olive oil
1 teaspoon grated lime zest plus 1 tablespoon juice
½ teaspoon ground coriander
¼ teaspoon pepper
1¼ pounds ripe but firm peaches, halved, pitted, cut into ½-inch-thick wedges, wedges halved crosswise
5 ounces fresh mozzarella, torn (1 cup)
½ cup torn fresh mint
Why This Recipe Works
We’re always dreaming up new ideas for summer side dishes that highlight seasonal produce and have make-ahead elements. This recipe checks every box. Nutty farro was the perfect base. It’s hearty and quick-cooking, and its slightly chewy texture complemented the soft peaches and creamy mozzarella. Pickled jalapeños added brightness and slight heat, which we reinforced by reserving some of the pickling liquid and adding it to the dressing. We wanted a balanced salad, so we tinkered with the proportions until we landed on ones that gave us every component in each bite.
Before You Begin
We prefer the flavor and texture of whole farro in this recipe. Pearl farro can be used, but cooking times vary, so start checking for doneness after 10 minutes. Do not use quick-cooking farro.
Instructions
- Bring 2 quarts water to boil in large saucepan. Add 1 cup whole farro and 1 tablespoon table salt. Reduce heat to medium-low and simmer until grains are tender with slight chew, about 20 minutes. Drain well and let cool to room temperature. (Farro can be refrigerated for up to 5 days.)
- Meanwhile, combine ⅓ cup white wine vinegar, ⅓ cup water, 1 teaspoon honey, and ¼ teaspoon salt together in small saucepan. Bring to boil over high heat, stirring to dissolve salt. Off heat, stir in 1 large jalapeño (stemmed, halved, seeded, and sliced thin) and 1 thinly sliced large shallot; set aside for at least 20 minutes. (Pickles can be refrigerated for up to 2 days.)
- Drain pickled jalapeño and shallot, reserving 2 tablespoons pickling liquid. Whisk ⅓ cup extra-virgin olive oil, reserved 2 tablespoons pickling liquid, 1 teaspoon grated lime zest and 1 tablespoon juice, ½ teaspoon ground coriander, ¼ teaspoon pepper, remaining ¼ teaspoon salt, and remaining 1 teaspoon honey together in large bowl. Add farro, 1¼ pounds ripe but firm peaches (halved, pitted, cut into ½-inch-thick wedges, wedges halved crosswise), 5 ounces torn fresh mozzarella, ½ cup torn fresh mint, and pickled jalapeño and shallot and toss to coat. Serve.
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