Name: Pickled Cherry and Farro Salad
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: Northwest
Ingredients: 0.25 cup apple cider vinegar; 0.125 cup balsamic vinegar; 2 tablespoons sugar; 1 teaspoon whole black peppercorns; 0.5 teaspoon whole coriander seeds; 0.25 teaspoon red pepper flakes; 0.33 cup water; 0.5 lb cherries (about 2 cups); 2 cups cooked farro (or grain of choice); 0.5 cup Italian parsley, chopped; 0.5 cup mint, chopped; 0.5 cup basil, chopped; 1 teaspoon lemon zest; 3 scallions, finely chopped; 0.5 cup toasted almonds; 0.5 cup crumbled chevre goat cheese; tender greens for serving; 0.25 cup olive oil; 0.25 cup balsamic vinegar; 0.5 teaspoon vanilla; 0.5 teaspoon pepper; 0.5 teaspoon salt

How to Make the Best Pickled Cherry and Farro Salad

This pickled cherry and farro salad is a stunning dish that perfectly balances sweet, tangy, and savory flavors. The quick-pickled cherries add a beautiful pop of color and a delightful acidic punch that cuts through the richness of the creamy goat cheese and toasted almonds.

Farro provides a wonderfully nutty, chewy base for this salad, while fresh herbs like parsley, mint, and basil bring brightness to every bite. The vanilla-balsamic dressing ties everything together with its subtle sweetness and aromatic depth—a truly unique combination that elevates this salad beyond the ordinary.

This dish is perfect for summer gatherings, potlucks, or as a light yet satisfying lunch. The pickled cherries can be made days in advance, and the farro can be cooked ahead of time, making assembly quick and easy when you’re ready to serve.

Instructions

Prepare the Farro

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.
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.

Make the Pickled Cherries

Slice the cherries in half, remove the pits and place them in a pint-sized jar or container.
In a saucepan combine the apple cider vinegar, balsamic vinegar, sugar, black pepper, coriander, red pepper flakes, and water. Bring to a boil and simmer for 3-4 minutes.
Pour hot brine over the cherries. Set aside for at least 30 minutes. A few hours will develop even more flavor. These will keep in the fridge for a few months.

Make the Vinaigrette and Assemble

Whisk together all the vinaigrette ingredients in a small bowl. 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.

Notes

The pickled cherries can be made well in advance and stored in the refrigerator for up to a few months.
For a vegan version, omit the goat cheese or substitute with a plant-based alternative.
Other grains like quinoa, wheat berries, or barley work well as substitutes for farro.

Pickled Cherry and Farro Salad Recipe

How to Make the Best Pickled Cherry and Farro Salad