Ripe peaches make a delicious addition to this summer salad. I leave the skin on the peaches, which helps the pieces hold together better and I like the texture it adds. If your peaches seem a little on the fuzzy side, rinse them gently under cool water and most of the fuzz will rub away. The easiest way I’ve found to cook farro is in a rice cooker. When it’s done, I spread it out on a sheet tray and refrigerate it until the farro has cooled. This can be done ahead of time and with the farro already cooked, this salad comes together fast. For this recipe, I used 1 cup dry farro which made about 2 cups.
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