I could almost be a fruitatarian during the summer months. While grocery shopping yesterday, almost half of my cart was some type of fresh in-season fruit: peaches, plums, pineapple, melon, cherries and blueberries. I got home, grazed on all of it, then tucked the rest into a gigantic fruit salad to snack on throughout the week.
Things are just so delicious right now. Between all this yummy fruit fruit, sweet corn and sun-ripened tomatoes, I don’t want summer to ever end.
As much as I love cherries on their own, they shine in this hearty grain salad that’s perfect as a side or main dish. Sweet cherries, tart dried cherries, farro, arugula and hazelnuts tossed in a molasses dressing. I added feta cheese for good measure, but feel free to leave it out.
If you haven’t had farro before, it’s worth seeking out. I know that Trader Joe’s now sells it and you can likely find it at other grocery stores in the grain or bulk food section. It’s nuttier than rice and heartier than quinoa and I think it complements the sweet cherries well. Plus, it holds up to the dressing well without getting soggy.
If you plan on making this ahead of time, assemble everything, then add the arugula and dressing right before tossing together.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
You’ve gotta try this sweet cherry and farro salad! A delicious potluck salad for summer. Fresh cherries, farro, arugula, hazelnuts, feta and a tangy molasses dressing. Vegetarian.
- 1 cup fresh sweet cherries, halved and pitted
- ¼ cup dried cherries
- 1 cup uncooked farro
- 2 cup arugula
- ⅓ cup crumbled feta (can leave out for vegan version)
- ⅓ cup hazelnuts, chopped
- Molasses Dressing
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon juice
- 3 tablespoons olive oil
- 1 teaspoon maple syrup
- 1 teaspoon molasses
- 1/4–1/2 teaspoon salt, to taste
- Bring a pot of water to a boil. Add farro to water once boiling then cook until tender and drain. (I used Trader Joe’s quick-cooking farro, which takes 10-12 minutes.) Let cool slightly.
- While the farro is boiling, prep the cherries by pitting them and halving them. Chop the hazelnuts and set aside.
- Make the dressing. In a small bowl, whisk together the vinegar, lemon juice, olive oil, maple syrup, molasses and salt. I start with 1/4 teaspoon salt, then add from there to taste.
- In a large bowl, mix together the cooked farro, cherries (fresh and dried), hazelnuts, arugula, and cheese. Drizzle dressing on top of salad and toss together. Enjoy!