Peach Cilantro Farro Salad

Naomi Cook
by Naomi Cook
8 + servings
20 min

***This post is made in collaboration with Beeyond The Hive. All content, ideas and words are my own.***

Peach Cilantro Farro Salad is the perfect good-bye summer salad. It is made with all the late summer produce of peaches, strawberries, cucumber and sweet corn, and is then topped off with a honey-lime vinaigrette. It is so hearty and delicious!

A large serving bowl of sliced peaches, strawberries, cucumber, corn, red onion, farro and cilantro sitting on a circular cutting board.

Tips For The Best Peach Cilantro Farro Salad:

  • Prep – You can cook the farro in advance, then prep all the other ingredients and store them in individual containers until you’re ready to assemble.
  • Farro – What is farro? Farro is an ancient whole-grain wheat that has a nutty flavor and chewy texture. It can be eaten plain, or can be added to soups, salads or other dishes. And it is a great source of protein, fiber, magnesium and iron. (It even offers almost double the value of fiber and protein compared to the same serving size of quinoa).
  • Replacement for farro – If you can’t get your hands on farro, a great replacement is wheat berries, spelt berries or Kamut berries.
  • Substitution for farro – If you need a gluten-free version, then I recommend trying brown rice, oat groats or sorghum.
A large serving bowl of ingredients like sliced peaches, strawberries, corn, red onion and cilantro alongside a pinch bowl of homemade vinaigrette.
  • Fruits & Vegetables – Find the freshest summer produce! To be honest, canned fruit and veggies will not work here, because it will change the flavor and it is not as healthy.
  • Lime – Please be sure to incorporate the lime juice, because the acidity will help balance out the other sweet flavors.
  • Fresh Cilantro You will want to use fresh cilantro in this recipe. Fresh really makes this salad pop. Also, I like to use a lot, but use whatever amount you prefer.
  • Sweetener – The honey gives the vinaigrette just a touch of sweetness and brings it all together. If you are vegan, maple syrup is a great natural sweetener as well.
  • Ever since discovering Beeyond The Hive honey, it is now my go-to sweetener of choice. I just love them! So be sure to check them out.
  • Refrigeration Time – Make sure to refrigerate the salad. Let it sit for at least 30 minutes to allow all the flavors to marry.
A large serving bowl filled with a Peach Cilantro Farro Salad, sitting on a circular cutting board, alongside a pinch bowl of homemade vinaigrette.

Uses For This Farro Salad:

  • Great as a main dish
  • Side dish
  • A delicious snack
  • Can serve along side chicken, beef or fish, or eaten alone as a vegetarian option

This vibrant vegetarian salad is also dairy-free, refined-sugar free and, if need be, can be made gluten-free as well. All in all, this Peach Cilantro Farro Salad is the perfect balance between sweet and savory! It is healthy and packed full of bright summer flavors, and it will add so much freshness to your meal. I really hope you enjoy it!

A large serving bowl filled with a Peach Cilantro Farro Salad, and drizzled with a homemade vinaigrette and salt and pepper.

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Peach Cilantro Farro Salad
Recipe details
  • 8  + servings
  • Prep time: 20 Minutes Cook time: 0 Minutes Total time: 20 min
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  • 1 cup Nature's Earthly Choice Organic Farro, cooked
  • 4 Peaches, diced
  • 1/2 lb. Strawberries, hulled and diced
  • 1 medium Cucumber, diced (skin removed)
  • 3 Peaches N' Cream Corn on the Cob or another sweet corn, shucked and cooked
  • 1 Shallot, diced
  • Cilantro, a good handful
  • 1/4 cup Extra Virgin Olive Oil (good quality) 
  • 1 1/2 tbsp Beeyond The Hive Raw Clover Honey
  • 1 Lime, freshly squeezed juice
  • Freshly Ground Black Pepper, to taste
  • Salt, to taste

Farro: Prepare the farro according to package directions.
Corn: While the farro is cooking, fill a large pot with water and bring to a boil. Gently place the ears of corn into the water, cover the pot, and turn off the heat. Let the corn cook in the hot water until tender, about 8-10 minutes.
Remove the corn kernels from the cob: Once the corn has cooled, you’ll need to remove it from the cob. Place a small bowl or cup upside down in a larger bowl. Slightly trim the end of each corn cob so there is a flat surface to work with. Place the flat side of the corn on top of the small bowl. Use a sharp knife to slice down the side of each corn cob.
Put it together: To a large bowl, add the farro, fruits and veggies and stir to combine.
Honey-Lime Vinaigrette: In a separate bowl, whisk together the olive oil, honey, lime juice and some salt and pepper.
Check the seasoning: Mix the vinaigrette into the salad. Check the flavors again, because you may need to add a bit more salt and pepper.
How to serve: Serve at room temperature or cold.
Naomi Cook
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