Pickled Cherry Salad with farro, almonds, goat cheese, and fresh herbs tossed in a Vanilla Balsamic Dressing.
The world changes when we change. the world softens when we soften. The world loves us when we choose to love the world.~ Marianne Williamson
Here’s a delicious summer salad highlighting juicy ripe cherries, created by my friend Tonia. Cherries are quick-pickled and tossed with farro, fresh basil, mint and scallion, then tossed in the most flavorful vanilla-infused balsamic vinaigrette.
Serve over a bed of tender greens. Crunchy toasted almonds add texture and protein, along with crumbled goat cheese. Simple, easy and tasty!
Cut the cherries in half and remove the pits.
Make the quick pickling liquid and pour over top.
Cook the farro ( or sub other grains).
Chop the herbs and combine them all in a bowl.
Top with toasted almonds and goat cheese.
Serve over tender greens!
Give this Pickled Cherry and Farro salad a try this weekend- I know you’ll love it!
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Pickled Cherry and Farro Salad
- Prep Time: 30
- Cook Time: 45
- Total Time: 1 hour 15 minutes
- Yield: 6
- Category: salads, grain salad
- Method: Tossed
- Cuisine: Northwest
- Diet: Vegetarian
Description
Pickled Cherry and Farro Salad with almonds, fresh herbs, goat cheese and Vanilla- Balsamic Dressing. Vegan adaptable.
Ingredients
Pickled Cherries:
- 1/4 cup apple cider vinegar
- 1/8 cup balsamic vinegar
- 2 tablespoons sugar
- 1 teaspoon whole black peppercorns
- 1/2 teaspoon whole coriander seeds
- 1/4 teaspoons red pepper flakes
- 1/3 cup water
- 1/2 lb cherries ( about 2 cups)
Salad:
- 2 cups cooked farro (or grain of choice)
- 1/2 cup Italian parsley, chopped
- 1/2 cup mint, chopped
- 1/2 cup basil, chopped
- 1 teaspoon lemon zest
- 2–3 scallions, finely chopped
- 1/2 cup toasted almonds
- 1/4– 1/2 cup crumbled chevre goat cheese
- Serve the farro salad over tender greens
Vinaigrette:
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1/2 teaspoon vanilla
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
Instructions
- 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.)
- Slice the cherries in half, remove the pits and place them in a pint-sized jar or container.
- 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.)
- Whisk together the vinaigrette. Set aside.
- 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.
Note: I have found that when I make this a day ahead, the grain really absorbs the dressing. The vinaigrette recipe is ample so you can add and adjust before serving.
Notes
If making this vegan, adding a touch maple syrup will balance out the vinegar.
Nutrition
- Serving Size:
- Calories: 214
- Sugar: 6.2 g
- Sodium: 165.8 mg
- Fat: 13.1 g
- Saturated Fat: 2.2 g
- Carbohydrates: 21.1 g
- Fiber: 3.1 g
- Protein: 4.4 g
- Cholesterol: 2.8 mg
Nothing is said about the cherries…are they drained and added with the nuts?
Oh, you are right! Updated the recipe- yes exactly, they are drained and added at the end.
This salad was delicious. We added roast chicken and it was a great summer dinner. The vanilla in the dressing really sets it apart. Thanks for another wonderful recipe!
So glad you liked it Robin!
I was wondering if I could sub the cherries for blackberries (or maybe cranberries) in the brine? Would they hold their shape? Cherries are out of season now but this is my favorite salad!
Yes, but I may not pickle them?
I’m so glad I found your blog. Just about all of the things I’ve made from here have come out so well. I made this twice already since last week. I was wondering how long the pickled cherries last in the fridge by themselves, and if there was a way to adjust the brine to make them last longer (eg less water, more acid)?
Awesome, thanks so much and glad you like it! I would do half and half water to vinegar for longer pickling. 🙂
What a healthy and pretty salad! I love cherries and how they work in this salad. The vinaigrette is really good. We topped this lovely salad with grilled shrimp, and it was awesome. Thank you for quick dinner recipe. Sissy
I love that! Sounds delish!
Made this for lunch today! It was super good!
I made the cherries ahead. Do I leave them a few days at room temp or just a few hours?
They just need 30 minutes. Or up to a month in the fridge.
This turned out so good and so pretty!
Yumminess. Will definitely make again and again.
Excited!
I made this last night for dinner. Everyone loved it. The vanilla in the dressing gave it an interesting flavor. The fresh herbs married with the farro so nicely and the pickled cherries and goat cheese gave a salty crunchy creaminess. I only have a tiny bit for my lunch today. Can’t wait to see how good it will be today. Loved this
I am so glad you enjoyed it! A keeper for sure!
The store was out of Farro so I made this with buckwheat. It was really good! What an exciting combination of flavors! My pickled cherries are tart and spicy, the almonds are crunchy, the herbs are fresh, and the goat cheese is creamy. Thank you for sharing this creation!
Excellent!!
Excellent!
Looks so amazing! Can’t wait to try it.
Thanks, let us know what you think!
I made this and took it to a pot luck last night. It was delicious! And popular, I came home with a clean dish.
I love the balance of textures and flavors. The pickled cherries are incredible!
So glad you enjoyed it!