This Arugula Peach Salad combines peak summer produce with chewy farro and crunchy almonds, all finished with a bright orange-basil vinaigrette. It’s substantial enough for a main-dish salad yet simple enough for a weeknight dinner or summer gathering.
Peaches are at their best in summer, offering sweetness and juiciness that pair beautifully with peppery arugula, juicy tomatoes, chewy farro, and crunchy almonds. This salad celebrates those seasonal flavors in a balanced, refreshing way.
Ingredients you need
Use the freshest peaches and tomatoes you can find for the best results. Off-season fruit won’t provide the same sweet, juicy flavor. Here’s what you’ll need:
Arugula – peppery, bright greens that contrast nicely with sweet fruit.
Peaches – ripe, sweet, and juicy; peeled or unpeeled as preferred.
Tomatoes – grape or cherry tomatoes work best; halve them. If using large tomatoes, drain excess juice before dicing.
Farro – chewy whole grain that adds heft; use pearled or quick-cook farro for faster cooking. Spelt or barley are good alternatives.
Almonds – sliced almonds add crunch; toast them briefly for more flavor if desired.
If you like fruit-forward salads, try other seasonal recipes for inspiration.
Orange Basil Vinaigrette
The Orange Basil Vinaigrette is bright and tangy, made from fresh orange juice, red wine vinegar, a touch of maple syrup to balance acidity, and extra virgin olive oil. Finely sliced basil adds a sweet, peppery note throughout the dressing.
If you prefer an oil-free option, swap the olive oil for an equal amount of plain unsweetened yogurt (almond-milk yogurt works well) for a creamy, lighter dressing.
More vegan peach recipes
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Vegan Peach Crisp
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Easy Fresh Peach Salsa
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Almond Butter Smoothie with Peaches
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Peaches and Cream Dairy Free Pancakes
I hope you love this salad! If you try it, please rate and leave a comment with feedback. For more family-friendly vegetarian recipes, consider exploring seasonal cookbooks and collections.
Arugula Peach Salad with Farro & Orange Vinaigrette
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Ingredients
For the Arugula Peach Salad
- 1 ½ cups cooked farro (use quick-cook or pearled farro; about ½–¾ cup dry)
- 8 cups arugula
- 2 fresh peachespits removed, sliced
- 2 cups grape tomatoeshalved
- ½ cup sliced almonds
For the Orange Basil Vinaigrette
- ½ cup fresh orange juice
- 2 tablespoons red wine vinegar
- 1 tablespoon pure maple syrup(use 1 ½ tablespoons if you prefer it sweeter)
- ½ teaspoon salt
- ¼ cup extra virgin olive oil
- 3–4 basil leaveschiffonade
Instructions
For the Salad
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Cook the farro according to package directions and let it cool.
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Combine the cooled farro with arugula, sliced peaches, halved tomatoes, and sliced almonds in a large bowl. Toss gently to mix.
For the Dressing
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Whisk together orange juice, red wine vinegar, maple syrup, and salt.
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Slowly drizzle in the olive oil while whisking vigorously to emulsify the dressing.
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Stir in the chiffonade basil.
To Serve
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Drizzle the Orange Basil Vinaigrette over the salad to taste and toss gently. Serve immediately.
Notes
~ Toast sliced almonds in a dry skillet over medium heat, stirring frequently, until fragrant and slightly darker—about 4–5 minutes.
~ Oil-free option: replace the olive oil with an equal amount of plain unsweetened yogurt (almond-milk yogurt works well) for a creamy dressing.
~ Nutrition facts use the full amount of dressing; you may use less, which will reduce calories and fat per serving.
Nutrition
Nutrition values are calculated using online tools and are estimates only. Verify using your own data if needed.
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