Smoked Farro Plum Salad

  • Author: Erin Alderson
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: 3 to 4 servings 1x
  • Category: salad




½ cup Bob’s Red Mill Farro, uncooked

4 plums

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.