Green Goddess Farro Salad with Cherries

A weeknight grain salad that tastes like summer.
Publish date:
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CHERRY SEASON!! It's here! And I’m not even joking when I tell you I’m eating pounds and pounds of cherries on a weekly basis. I can’t get enough and I plan on eating all the cherries until the end of season (and when that time comes, I’ll probably cry).

So while I mostly just snack on them right outta the bag, I’ve also been throwing them into a super easy grain salad with all sorts of herbs and it’s been ah-mazing! The whole recipe takes very little time to whip up and it’s great as a side dish OR you can take it to work for lunches! Game changer!

xoxo, Gaby

Green Goddess Farro Salad with Cherries

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1 cup farro
1/2 cup pesto
2 cups cherries, pitted and halved
2 tablespoons chopped dill
2 tablespoons chopped mint
2 tablespoons chopped chives
1/2 lemon, juiced
Kosher salt and freshly cracked black pepper
Shaved Parmesan cheese, as needed

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How to prepare:

Cook the farro according to the package directions. Once cooked, drain off any excess water. Rinse the farro under cold water and transfer to a large mixing bowl.

Add the halved cherries and pesto and toss to combine. Add the various herbs and lemon juice and toss to combine. Taste and season with salt and pepper as needed.

Serve as is if you want to keep it vegan, or add parmesan cheese on top if you want some cheese!

**Note - if cherry season is already over where you live, you can also use peaches, nectarines, apricots or any other stone fruit available** 

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