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Farro and Summer Peach Salad & Four Things Friday

Farro and Summer Peach Salad & Four Things Friday

I have been thinking about this Farro and Summer Peach Salad & Four Things Friday for at least two weeks now. Mostly because I am completely in love with this fresh summer salad.  

What I prepared for my family this week

This gorgeous salad is filled with summer greens, fresh peaches, candied walnuts, sliced scallions, a smidgen of crumbled goat cheese and farro. Then drizzled with a light parsley vinaigrette. Doesn’t that sound divine?

Farro as well as einkorn, have been staples in my pantry for years. Both einkorn and farro are ancient grains and farro is sometimes referred to as Emmer Farro. I use farro much like I use rice or even oatmeal. Yes, it does contain a small amount of gluten so it is not gluten-free. However, it does contain much lower levels of gluten than todays wheat.

It has a slightly chewy texture with a mild nutty flavor. I typically use farro in soups, stews, salads and I often serve it with a drizzle of olive oil, fresh herbs and dried fruit for a simple side dish. It pairs well with vegetables, meat or poultry. And of course, salads.

I think you’re going to love this salad recipe! I’ve posted it below. 🙂

Now onto the next three things in this Farro and Summer Peach Salad & Four Things Friday! 

My Tip of the Week

When I plant a garden, I plant it with the intention of harvesting as many greens as I can during the warm summer months. So this means that I usually end up with leafy greens covering my kitchen counter and waiting to be used. My tip of the week is an easy way to store the leafy greens and keep them crisp until I’m ready to use them. My lovely friend, Linda, used to bring me her lettuce greens packaged this way and said it was the best way she found to keep all her greens crisp in the fridge.

Now, I know there are all kinds of kitchen do-dads and what-nots that I can buy to keep my greens fresh in the fridge. But I find they take up too much space in the refrigerator or they just don’t work as well as they claim. However, this method of storing my greens has proven to be extremely useful and my greens stay crisp and fresh for at least a week or longer.

Warning! I’m still not a pro at making videos. Let’s just say I’m in my learning curve. This is simply me in my kitchen (background noise is Gus!) sharing my tips, and sometimes a bottle with sparkling water video bombs the bottom left hand corner of the video. For more video amusement, head on over to my Facebook or Instagram to view the blooper reel.

What I discovered this week

I am always looking for useful containers to store food, make food travel friendly or use for large gatherings. This fun and handy party bowl comes with a lid, so it makes travel easy, but it also makes a great container for layered salads, trifles, chips and anything else you might think of. It’s so handy I bought two! You can find this Anchor Hocking Presence Party Bowl here: https://amzn.to/2Mh8rmW

Farro and Summer Peach Salad & Four Things Friday

I’ve got two discoveries for you this week and this is the second one. A new baby clothing boutique that is just pure cuteness! I’m all about #womensupportingwomen, so I’d like to introduce you to a new business by two mom’s called Hadi Jo’s Boutique. They just opened an online store and have an adorable selection of affordable baby & toddler clothing. Just look at these baby moccasins! Cute clothing for your baby or a fun resource for a baby gift! Congratulations Hadi Jo’s Boutique! We wish you all the best.

Farro and Summer Peach Salad & Four Things Friday

A HUGE thank you to all the new followers here at Karista’s Kitchen.  And of course, a warm and fuzzy hug to all of you who are following the blog, comment on the recipes and send me awesome feedback. I’ve been working in the culinary field for 18 years now and it’s readers/followers like you that make my job so much fun.

Loads of Love,


Farro and Summer Peach Salad & Four Things Friday
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Serving Size: serves 4

Farro and Summer Peach Salad & Four Things Friday


    For the Salad
  • 1 cup cooked Farro (I use Bluebird Farms or Bob's Red Mill)
  • 3-4 cups chilled baby salad greens (about 6 ounces)
  • 1-2 large ripe peaches, pitted and sliced
  • 1/2 cup chopped walnuts, toasted or caramelized or any other sugared or caramelized nut you like
  • 1/2 cup sliced green onions
  • 1/2 cup crumbled goat cheese (optional)
  • Sea salt to taste
    For the Vinaigrette
  • 1/4 cup finely chopped parsley or Italian parsley
  • 1/4 cup apple cider vinegar
  • 1 tablespoon honey
  • 3/4 cup extra virgin olive oil
  • Salt and pepper to taste


    For the Vinaigrette
  1. Whisk together the parsley, apple cider vinegar, honey and olive oil. Add a tablespoon of water if you like a thinner vinaigrette. Season to taste with salt and pepper.
    For the Salad
  1. Lightly dress the salad greens with the vinaigrette. Do this just before serving or your greens will wilt. Then layer the greens on a large platter or individual plates. Sprinkle with the cooked Farro, then top with some sliced peaches, green onions, walnuts and top with a sprinkling of crumbled goat cheese if you like.
  2. Then drizzle a bit more dressing over the top of the salad or salads and serve with remaining vinaigrette. Serve immediately.
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  • Reply
    June 23, 2018 at 8:09 am

    I absolutely love this tip!! Thank you. And you are so stinking cute my friend. I love watching. Makes me feel like I got to have a quick but real visit with you. 💛😃

    • Reply
      June 23, 2018 at 8:14 am

      Isn’t that a fun tip?! My sweet friend and neighbor from Montana gave me that tip. It really works! The videos are so HARD for me. Lol! But my goal is to make people watching feel like they’re in my kitchen with me. Thank you! xoxo Karista

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