Farro Salad with Fresh Cherries
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Ingredients
- 1 cup farro, rinsed*
- 2 cups water
- 1/2 teaspoon salt, divided
- 1/4 cup white balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon freshly ground pepper
- 2 cups fresh Chilean cherries, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup slivered almonds, toasted
- 3 tablespoons finely diced red onion
- 2 tablespoons chopped fresh mint
Directions
To make the farro: Combine farro, water and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over high heat. Reduce heat to maintain a gentle simmer, cover and cook until the farro is tender, 20 to 30 minutes. Drain any remaining liquid and fluff with a fork. Spread the farro out on a large rimmed baking sheet to cool for 10 minutes. Meanwhile, whisk vinegar, oil, pepper and the remaining 1/4 teaspoon salt in a large bowl. Add cherries, feta, almonds, onion, mint and the farro. Gently stir to combine.
*Substitute 2 cups cooked barley, brown rice or quinoa for the farro if desired.
Serves 6
