Farro Salad with Fresh Cherries

Ingredients
  • 1 cup farro, rinsed 1751
    NuPak Barley Pearl 900G
    $2.02 • Ea
  • 2 cups water 1752
  • 1/2 teaspoon salt, divided 1753
  • 1/4 cup white balsamic vinegar 1754
    Mastro Vinegar Balsamic 500ML
    $3.38 • Ea
  • 3 tablespoons extra-virgin olive oil 1755
    Berio Oil Olive Extra Virgin 750ML
    $11.29 • Ea
  • 1/4 teaspoon freshly ground pepper 1756
  • 2 cups fresh Chilean cherries, pitted and halved 1757
    Cherries Sweet 1LB
    $7.11 • Bag
  • 1/2 cup crumbled feta cheese 1758
    Tre Stelle Cheese Feta Light 400G
    $10.17 • Ea
  • 1/4 cup slivered almonds, toasted 1759
    Compliments Almonds Whole Natural 100G
    $5.65 • Ea
  • 3 tablespoons finely diced red onion 1760
    Onion Red 1EA
    $1.10 • Ea
  • 2 tablespoons chopped fresh mint 1761
    Mint 20G
    $1.46 • Ea
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.