Grilled Peach & Heirloom Tomato Farro Bowls

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 1.5 cups dry pearled farro
• 3 ripe peaches
• 1 lb heirloom tomatoes
• 8 oz fresh mozzarella pearls
• 4 cups baby arugula
• 1/2 cup torn fresh basil
• 3 Tbsp balsamic vinegar
• 1/4 cup extra-virgin olive oil
• 1 tsp honey
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup toasted pine nuts

Instructions

1. 1Bring a medium pot of salted water to a boil. Add the farro and cook according to package timing, usually 20 to 25 minutes, until the grains are tender with a pleasant chew and most of the water is absorbed.
2. 2Drain any excess liquid, fluff the farro with a fork, and spread it on a sheet pan to cool slightly so it does not wilt the greens later.
3. 3While the farro cooks, heat a grill pan or outdoor grill to medium-high. Halve the peaches, remove the pits, and brush the cut sides lightly with olive oil.
4. 4Grill the peach halves cut-side down for 3 to 4 minutes without moving them until deep grill marks appear and the fruit softens and caramelizes at the edges. Flip briefly for 1 minute, then transfer to a cutting board.
5. 5Slice the grilled peaches into wedges. Cut the heirloom tomatoes into bite-size wedges or chunks and season them lightly with salt so their juices begin to pool.
6. 6In a small jar shake together the remaining olive oil, balsamic vinegar, honey, salt, and black pepper until the dressing emulsifies and looks glossy.
7. 7Divide the cooled farro among four lunch bowls or meal-prep containers. Top each portion with baby arugula so the greens stay bright.
8. 8Arrange tomato wedges, grilled peach slices, and mozzarella pearls over the arugula. Scatter torn basil and toasted pine nuts across the top for crunch and herbal perfume.
9. 9Drizzle each bowl generously with the balsamic dressing just before serving or packing. Toss gently at the table so every grain picks up the sweet-savory juices.
10. 10These bowls hold well refrigerated for 2 days if you keep the dressing and arugula separate until lunchtime.