Description
The Plum and Blackberry Grain Salad is a refreshing dish that combines the rich flavors of ripe plums and blackberries with the hearty texture of whole grains. The salad is topped with fresh mint, red onion, and optional toppings such as feta cheese and toasted nuts, all brought together by a simple balsamic vinaigrette dressing. This combination of ingredients creates a balanced dish that’s sweet, savory, and satisfying. Perfect for the warmer months, it provides a great way to enjoy seasonal fruits and whole grains.
Ingredients
Salad Ingredients:
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1 cup farro (or any whole grain like quinoa, barley, or bulgur)
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1 cup fresh blackberries
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2 ripe plums, pitted and sliced
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1/2 cucumber, diced
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1/4 cup red onion, thinly sliced
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1/4 cup fresh mint leaves, chopped
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1/4 cup feta cheese (optional, can be substituted with goat cheese or omitted for a dairy-free version)
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1/4 cup toasted walnuts or almonds (optional for crunch)
Dressing Ingredients:
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3 tbsp olive oil
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2 tbsp balsamic vinegar (or apple cider vinegar)
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1 tsp honey (or maple syrup for a vegan version)
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1 tsp Dijon mustard
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Salt and pepper, to taste
Instructions
Step 1: Cook the Grains
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Begin by cooking your grains. For this recipe, farro is used, but you can easily substitute it with quinoa, barley, or any whole grain of your choice.
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In a medium saucepan, bring about 3 cups of water to a boil. Add the farro and reduce the heat to a simmer. Let it cook for 20-25 minutes or until the grains are tender but still slightly chewy. Drain any excess water if necessary, and allow the farro to cool slightly before using it in the salad.
Step 2: Prepare the Salad Ingredients
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While the farro cooks, prepare the other salad ingredients. Start by slicing the plums into thin wedges. Dice the cucumber into small cubes and thinly slice the red onion. Chop the fresh mint leaves finely for added flavor.
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If you are using walnuts or almonds, toast them in a dry skillet over medium heat for 2-3 minutes, stirring occasionally until they are fragrant and slightly browned. Remove them from the heat and set them aside to cool.
Step 3: Make the Dressing
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In a small bowl, whisk together the olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper. Continue whisking until all the ingredients are well combined and the dressing has emulsified into a smooth, cohesive mixture.
Step 4: Assemble the Salad
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In a large mixing bowl, combine the cooked farro, blackberries, plums, cucumber, red onion, and mint leaves.
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Pour the dressing over the salad and toss gently to combine all the ingredients. Be sure to coat everything evenly with the dressing, allowing the grains and fruits to absorb the flavors.
Step 5: Add the Toppings
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If you’re using feta cheese, crumble it on top of the salad. You can also add your toasted walnuts or almonds for a crunchy texture. Finally, sprinkle a little extra fresh mint for garnish to elevate the flavor and appearance of the dish.
Step 6: Serve & Enjoy
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You can serve the salad immediately or refrigerate it for 20-30 minutes to let the flavors meld together. This salad is perfect for a light lunch, a refreshing side dish, or as a healthy snack during the summer months.
Notes
This salad is not only refreshing and packed with nutrients, but it’s also incredibly versatile. Try swapping the grains—quinoa, farro, or bulgur all work great. You can also add a handful of feta cheese, toasted nuts, or a drizzle of honey-lemon dressing to enhance the flavors. Perfect for summer lunches, picnics, or as a light dinner!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiled
- Cuisine: Fusion