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Plumcot Farro Salad



For salad

4 cups water
1 1/2 cups dried farro
2 tsp. kosher salt
1 lb plumcots, diced
1/4 red onion, finely diced
1/2 english cucumber, quartered
1/2 cup sliced almonds
5 ounces goat cheese

For dressing

2 tbsp. balsamic vinegar
1/4 cup extra virgin olive oil
1 tsp. salt
1/4 tsp. black pepper
1 garlic clove, minced


Step 1

Fill a large pot, 3/4 full, of water and bring to a boil.

Step 2

Add in dried farro to boiling water and cook for 10 minutes. While farro is cooking, whisk together olive oil, balsamic vinegar, and honey into a small bowl for 60 seconds and set aside.

Step 3

Drain farro into a colander and cool until room temperature. In a large bowl, toss farro with plumcots, cucumbers, almonds, red onion, goat cheese, salt, and pepper. Toss salad with balsamic dressing. If serving salad later in the day, refrigerate salad and dress 30 minutes before serving.