Ohh, stone fruit season! Plums, peaches, apricots, nectarines! They are all so delicious this time of year. I was inspired to make a warm stone fruit salad when I received a big bag of apricots in my CSA box this week, but I also added in some black plums as well. However, this would be good with any stone fruit that you like! I encourage you to try them all out and let me know 🙂
I paired the stone fruit with farro, goat cheese, almonds, cherry tomatoes, and a delicious herby vinaigrette to make this perfect summer salad. The beauty of this salad is you can mix and match to your own preferences. If you aren’t a farro fan, try quinoa, orzo, wild rice, or barley. You could easily make it vegan or dairy-free by eliminating the goat cheese, and you could make the herb vinaigrette with whatever herbs you like (I used flat-leaf parsley for this one).
This meal is also super simple to make. Trader Joe’s has 10-minute quick-cooking farro bags, which I highly recommend if you are pressed for time. Have you had farro before? I have only had it a handful of times, but I am really enjoying it (esp in this salad). It has almost a nutty flavor and it’s very dense and hearty – perfect for holding up in this salad. Farro is an ancient, whole grain that is starting to become popular again. It does have gluten, in case you have celiac disease or are gluten intolerant. However, farro is a great source of fiber, magnesium, B-vitamins and iron, making it much healthier than a refined grain. Let me know if you try it out!
[lt_recipe name=”Farro and Stone Fruit Summer Salad” servings=”4″ prep_time=”20M” cook_time=”10M” total_time=”30M” difficulty=”Easy peasy” summary=”Deliciously herby warm grain stone fruit summer salad with farro, apricots, plums, tomatoes, goat cheese, and almonds. ” print=”yes” ingredients=”1.5 c quick-cooking farro (look at Trader Joe’s);3 c vegetable broth or water;1 tsp salt;1 large black plum, diced;2 small apricots, diced;4 oz cherry tomatoes;1/4 c slivered almonds;4 oz goat cheese;Vinaigrette:;2 Tbsp fresh flat-leaf parsley, chopped finely;1/4 c red wine vinegar;1/4 c extra-virgin olive oil;1 tsp salt;1/4 tsp garlic powder;1 tsp honey;2 tsp Dijon mustard;Juice from 1/2 a lemon;Freshly cracked black pepper” ]Cook farro according to package instructions, adding 1 tsp salt when done.;Let farro cool slightly for 10-20 minutes.;Mix farro in a large bowl with apricots, plums, cherry tomatoes, almonds, and goat cheese.;Whisk all viniagrette ingredients together and add to bowl, mix well. ;Serve on a bed of greens.[/lt_recipe]
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