Nourishing, flavorful, and oh-so simple to make, this strawberry goat cheese salad is exactly what I crave at the end of a long hot summer’s day.
The combination of sweet strawberries, hydrating cucumbers, fresh herbs, and lime vinaigrette makes this salad so deliciously satisfying and refreshing. And, truth be told, you could leave it at that – a delicious strawberry and cucumber salad with fresh herbs. …mmmm…
But, because I wanted to create a salad that was a bit heartier, I decided to pair the strawberry cucumber mix with a bit of goat cheese and one of my favorite ancient grains, farro. The result did not disappoint.
Farro’s unique texture and flavor profile make this the perfect grain for this strawberry and goat cheese salad. But, if you’re sensitive to gluten you can easily replace it with a gluten-free alternative such as quinoa or millet. (Tip: make sure to toast your millet before cooking it!).
New to cooking farro? Don’t let it intimate you! It’s truly such a tasty and easy-peasy grain to cook. Plus, in this recipe I keep it as simple as possible – you just gotta boil water. Similar to pasta, just fill a large pot with water, add a pinch of salt and bring water to a rolling boil. Once boiling, add farro. Bring water back to a boil and then reduce heat and simmer for about 30-40 minutes. I usually use an 8:1 ratio for this recipe (8 cups of water for every 1 cup of farro) which usually takes about 35 minutes to cook.
As a Franco-American I have a hard time not incorporating cheese into my recipes, especially chèvre (goat cheese). But, I hear you, not everyone loves goat cheese or can tolerate cheese. If creamy goat cheese isn’t your thing, feta or pecorino romano make a great substitute in this salad. Or, if you’re allergic to dairy, omit cheese altogether.Print
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