This herb and vegetable focused potato salad is a great addition to the summer table. I like to combine everything when the potatoes are hot, so that the goat cheese gets a little melty and coats everything. It makes for a slightly messier appearance, but a more balanced bite. I like the tang that the goat cheese adds but you could also use feta or leave the cheese out altogether. The dish will still come together just as well if the ingredients are at room temperature. This salad is delicious cold, making it a great dish to make up ahead of time or to share with friends at a BBQ. Either way, this is a dish best served outside. Enjoy!
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Cherry Tomato and Pluot Farro Salad
Any pluot (a cross between a plum and an apricot) or plum will work well in this salad. Make sure that your fruit is nice and ripe – let it sit out for a day or two if you need to. The flesh should be tender but not squishy. The cherry tomatoes should also be fragrant and ripe. Store-bought cherry tomatoes will work, but if you can find a friend with a garden, all the better.
I like the addition of marjoram here, it has an anise-like quality to it that backs up the fennel nicely. However if that’s not a favorite flavor of yours, use less or leave it out all-together.