Grilled Peach Caprese Farro Salad with Prosciutto

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 1 cup dry farro
• 3 medium ripe peaches
• 3 Tbsp olive oil
• 8 oz fresh mozzarella balls (ciliegine)
• 1 pint heirloom cherry tomatoes
• 1 cup packed fresh basil
• 4 oz thinly sliced prosciutto
• 2 Tbsp balsamic glaze
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 3 cups baby arugula

Instructions

1. 1Cook the farro in a pot of salted boiling water until pleasantly chewy and tender, 20 to 25 minutes; drain well and spread on a sheet pan to cool slightly so it does not clump.
2. 2Heat a grill pan or outdoor grill to medium-high. Halve the peaches, remove pits, and brush the cut sides lightly with some of the olive oil.
3. 3Grill the peach halves cut-side down until deep grill marks appear and the fruit softens and caramelizes, 3 to 4 minutes; flip briefly just to warm the skins, then transfer to a cutting board.
4. 4Once cool enough to handle, slice the grilled peaches into wedges. Halve the cherry tomatoes and the mozzarella balls if they are large.
5. 5In a large bowl, combine the slightly warm farro, peach wedges, tomatoes, mozzarella, torn basil, remaining olive oil, salt, and pepper. Toss gently so the peach juices lightly dress the grains.
6. 6Add the baby arugula and toss once more just until the leaves are coated and glossy. Tear the prosciutto into bite-size ribbons and drape them over the top.
7. 7Drizzle the finished salad with balsamic glaze in thin zigzags. Serve immediately at cool room temperature for the best contrast of warm peaches and cool cheese.
8. 8For work lunches, pack the arugula and prosciutto on top or separately and toss together when ready to eat so nothing wilts.