This post is sponsored by Bob’s Red Mill. See below for more information.
Is there anything better than a fresh salad during the hot summer months? No, at least not in my book. Even better is a salad that uses the delightful stone fruit. It’s a salad favorite of mine and when it’s an anchor for the smoked farro and maple tahini dressing.
Summer Stone Fruit
During the summer, I’m lucky if I actually get to use the stone fruit to bake. It’s a family favorite. However, I make sure I sneak a few fruit salads in because they are just absolutely delightful. The sweet from the fruit pairs well with the hearty grains and smoothness of the tahini.
Beyond the plums, you could use peaches or even cherries. If you’re looking for easy, I’d go with peaches. Plums, as delicious as they are, can sometimes put up a fight when trying to remove the pit.
Bob’s Red Mill Farro
It’s no secret I love using Bob’s Red Mill Farro. This hearty grain is a cooking staple. It’s used for grain bakes, bowls, risottos, and of course, salads. The warm, mild flavor of this grain is such a great companion for vegetables. A few of my favorite ways to use it: zucchini grain bake, kale risotto, and this tomato salad.
I’m obsessed with finding as many ways to eat grains as I can and when I first saw this technique in a cookbook, I thought it was genius. However, it wasn’t until we got a smoker that I got really excited.
I don’t like overly smoky flavors a lot but it can be wonderful in small bits. This plum salad was the perfect excuse. It just adds a bit of extra flavor with those beautiful summer plums. If you don’t have a smoker, you can use this technique. Or, I happen to know, this salad is also delicious without smoking the grains.Print
½ cup Bob’s Red Mill Farro, uncooked
3 to 4 large handfuls of loose lettuce
Toasted Sesame Seeds, for serving
3 tablespoon tahini
3 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons maple syrup
¼ to ½ teaspoon salt
- Preheat your smoker to 300˚F and spread the farro on a sheet tray. Place the sheet tray in the smoker and let smoke for about 30 minutes. Once done smoking, place in a pot and cover with water (about 2” over the grains). Bring to a boil, reduce to a simmer, and cook until the grains are tender; 40 to 50 minutes. Remove from heat and drain off any extra water that might be there.
- While the farro is cooking, prep the plums. Cut around the plum, removing slices as you go. I find this to be a bit more like supreming a great fruit because the pit of plums isn’t easy to loosen.
- After you have the plums ready, combine all the ingredients for the dressing into a small jar. Shake until well combined.
- When the farro is done and mostly cooled, assemble the salad. Place the lettuce in a bowl and add the plums and farro. Drizzle with the dressing and toss until well combined. Top with sesame seeds and serve.
Disclosure: This recipe was created in partnership with Bob’s Red Mill. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week.