Farro, Heirloom Tomato, And Peach Salad

• 3 cups water
• 1/2 cup uncooked farro
• 1/3 cup extra-virgin olive oil
• 3 tablespoons white balsamic vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons minced shallot
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon black pepper
• 1 cup firmly packed fresh baby arugula
• 1 pound heirloom tomatoes, cut into 1/2-inch wedges
• 1 cup heirloom cherry tomatoes, halved
• 2 medium-size ripe peaches, cut into 1/2-inch wedges
• 1/4 cup chopped fresh basil
• 2 ounces crumbled ricotta salata (about 1/2 cup)

1. Bring 3 cups water to a boil in a large saucepan over high.
2. Meanwhile, rinse farro under running water until water runs clear. Add farro to boiling water. Reduce heat to low; cover and simmer until farro is tender, about 25 minutes. Drain and spread in an even layer on a baking sheet lined with parchment paper; let stand until cool, about 1 hour. Or place in the refrigerator until cool, about 30 minutes.
3. Place oil, vinegar, mustard, shallot, salt, and pepper in a small jar with a tight-fitting lid; attach lid, and shake vigorously until combined.
4. Toss farro and arugula with 2 tablespoons of the dressing; spread on a large platter. Toss tomatoes, peaches, and basil with 3 tablespoons of the dressing, and spoon over the farro mixture. Top with crumbled ricotta salata, and serve with remaining dressing on the side.

water, farro, extravirgin olive oil, white balsamic vinegar, mustard, shallot, kosher salt, black pepper, arugula, tomatoes, heirloom cherry tomatoes, peaches, fresh basil, ricotta salata

Taken from www.myrecipes.com/recipe/farro-heirloom-tomato-peach-salad (may not work)