There are a lot of things to love about summer, yet fresh fruit… and the sheer variety of such… has got to be at the very top of the list. In the same manner that an artist might be joyous in receiving a whole new range of paints to express his or her creativity, the availability of beautiful, sun-ripened summer fruit can make a cook (and eater!) a bit giddy with delight.
Apart from being great cereal toppers, summer fruits are fantastic in soups, salads, sandwiches, and salsas. They can be popped on the barbecue, or slipped into the oven to roast; paired with dessert or partnered with poultry. The options are truly endless. This is particularly so with beautiful Stemilt sweet cherries.
While cherries are glorious nibbled fresh, Stemilt’s plump, sweet cherries are incredibly versatile beyond breakfast and on into dinner, providing a perfect, subtly sweet and fresh partnering to a host of platings… like this cool, refreshing and satisfying side of nutty farro dotted with bits of fresh cherry, thinly sliced fennel, green onions, Italian parsley, chopped walnuts, and crumbled goat cheese. It’s easy to assemble and even easier to plate up when paired with a deli-roasted chicken straight from the market. Serve this salad as a side, or chop and drop in a bit of roasted chicken and make it a one-dish meal. Lightly dressed with a lemon-champagne vinaigrette and served at room-temp or straight out of the fridge… summer doesn’t get any sweeter (or easier).
- 1 1/2 cup uncooked farro
- 3/4 lb fresh Stemilt sweet cherries, pitted, stems removed and halved
- 3/4 cup thinly sliced green onion
- 1/4 cup Italian parsley (leaves only) loosely packed
- 1 cup thinly sliced fennel, loosely packed
- 1/2 cup walnuts, roughly chopped
- 4 oz crumbled goat cheese
- 1 tsp lemon zest
- 1 whole-roasted deli chicken
- 1 tbsp fresh squeezed lemon juice
- 1 tbsp champagne vinegar
- 1 tsp honey
- 2 tbsp extra virgin olive oil
This cool, refreshing and satisfying salad combines nutty farro with bits of fresh cherry and crumbled goat cheese. Summer doesn't get any sweeter!
- Cook farro according to package directions, for al dente texture. Drain and set aside to cool to room temp.
- In a large bowl, combine cooled farro, fresh cherry halves, green onion, Italian parsley, fennel, walnuts, goat cheese, and lemon zest. Set aside.
- In a small bowl, whisk lemon juice, champagne vinegar and honey for vinaigrette.
- Slowly whisk in olive oil, until fully incorporated.
- Lightly dress farro salad with vinaigrette.
- Serve immediately or place in refrigerator until ready to serve (will keep in refrigerator overnight). Best served at room temperature.
- For a full meal, add deli-roasted chicken (purchased from market) alongside, or shredded and added directly to salad.
This salad keeps great in the fridge for up to 2 days. Additional vinaigrette is suggested if set aside for more than several hours.
- Calories: 529
- Fat Content: 22
- Protein Content: 17.3
- Carbohydrate Content: 68.2
- Fiber Content: 3
- Sugar Content: 11