Pickled Cherry and Farro Salad
Total Time
1 hour and 15 minutes
Prep Time
30 minutes
Cook Time
45 minutes
Rating
5 out of 5 stars
(11)
Ingredients
6 servings
- ¼ cup apple cider vinegar
- 1/8 cup balsamic vinegar
- 2 tablespoons sugar
- 1 teaspoon whole black peppercorns
- ½ teaspoon whole coriander seeds
- ¼ teaspoons red pepper flakes
- 1/3 cup water
- 1/2 lb cherries ( about 2 cups)
- 2 cups cooked farro (or grain of choice)
- ½ cup Italian parsley, chopped
- ½ cup mint, chopped
- ½ cup basil, chopped
- 1 teaspoon lemon zest
- 2-3 scallions, finely chopped
- ½ cup toasted almonds
- ¼- ½ cup crumbled chevre goat cheese
- Serve the farro salad over tender greens
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- ½ teaspoon vanilla
- ½ teaspoon pepper
- ½ teaspoon salt
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Preparation
Step 1
Start your farro (or grain of choice) cooking. This can be done hours ahead or a day or two before and refrigerated until ready to use. If you are making the salad all at one time, when the grain has finished cooking, scoop onto a tray or shallow pan to cool more quickly. (It can be a little warm still but not too hot that it will cook the fresh herbs.)
Step 2
Slice the cherries in half, remove the pits and place them in a pint-sized jar or container.
Step 3
In a saucepan combine the first 7 ingredients (apple cider vinegar, balsamic vinegar, sugar, black pepper, coriander, red pepper flakes, and water) and bring to a boil, simmer 3-4 minutes. Pour hot brine over the cherries. Set aside for at least 30 minutes. (A few hours will develop flavor even more. These will keep in the fridge for a few months.)
Step 4
Whisk together the vinaigrette. Set aside.
Step 5
In a mixing bowl, add parsley, mint, basil, lemon zest and scallions to the cooked grain. Toss with half of the vinaigrette. Serve over tender salad greens, adding more vinaigrette to taste. Top with the pickled cherries (drained), toasted almonds and goat cheese.
Step 6
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