Description
This Peach and Goat Cheese Salad with prosciutto and farro is on one of my favorite summer salads. It has the perfect flavor combination from sweet and juicy peaches, salty prosciutto, tangy goat cheese and a robust basil balsamic vinaigrette.
Ingredients
Units
Scale
Dressing
- 1/4 cup balsamic vinegar
- 2 Tbsp. minced shallot (from 1 small shallot)
- 1 clove garlic, grated or minced
- 2 tsp. Dijon mustard
- 1/4 tsp. table salt
- 1/2 cup olive oil
- 1/2 cup lightly packed basil, thinly sliced
Salad
- 1/2 cup farro
- 1 Tbsp. olive oil
- 3 cups water
- 4 oz. lettuce, torn into small pieces (or baby spinach, kale or arugula)
- 1 ripe peach, thinly sliced
- 2 oz. crumbled goat cheese
- 2 oz. thinly sliced prosciutto, torn into bite-sized pieces
- basil leaves, for garnish
Instructions
Dressing
- To make the dressing, whisk together the vinegar, shallot, garlic, mustard and salt in a medium bowl until smooth then slowly drizzle in the oil while continuing to whisk. Transfer dressing to a mason jar or airtight container and store in the refrigerator for up to 5 days.
Salad
- To assemble the salad, start by cooking the farro. Rinse and dry the farro. Heat oil in a small saucepan over medium heat then add farro and cook until toasted, 30-60 seconds. Add water and bring to a boil. Cook, partially covered, until tender, about 25 minutes. Drain and cool at room temperature for 10 minutes. Farro may be cooked ahead and stored in an airtight container in the refrigerator for up 3 days.
- Add greens to a mixing bowl (use the same one used to make the dressing to cut back on dishes!). Add about 3 tablespoons of the dressing and toss to combine. Transfer greens to a serving platter and sprinkle with 1/4 cup of the farro. Add peaches then the cheese and prosciutto. Top with more farro and drizzle with a couple tablespoons more of the dressing. Garnish with basil leaves and serve immediately.
Notes
- The salad does not keep well once dressed, so we recommend only storing leftovers for about 8 hours.
- However, if you want to make the salad ahead of time, simply assemble without dressing, cover loosely with plastic wrap and store in the refrigerator for up to 24 hours. When ready to serve, drizzle with dressing.
- Prep Time: 15 min.
- Cook Time: 25 min.
- Category: Salads
- Method: Boiling/No Cook
- Cuisine: American