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Summer Farro Salad With Corn, Peaches, and Basil

Servings: 6

When peaches are in season in late summer, you want to add them to just about everything. Like this simple side dish, where they’re paired with their seasonal companions of corn and basil.


  • 1 cup farro
  • Kosher salt
  • 1 cup fresh corn kernels
  • 1/4 cup white balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/2 tsp. Dijon mustard
  • Freshly ground black pepper
  • 2 medium peaches, cut into small dice
  • 1/2 cup crumbled feta
  • 1/2 cup torn fresh basil, more to taste


  • Cook the farro according to package directions in water well seasoned with kosher salt. When there’s about 3 minutes left of cooking time, add the corn. Drain and spread out on a large rimmed baking sheet to cool.
  • In a large bowl, whisk together the vinegar, oil, mustard, and a generous pinch each of salt and freshly ground black pepper. Toss the peaches with the vinaigrette. Add the cooled farro mixture, and the feta and the basil. Toss gently. Season to taste with salt and pepper, and serve, topped with more basil, if you like.


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