Farro Salad with Fresh Cherries

Ingrédients
  • 1 cup farro, rinsed 1751
  • 2 cups water 1752
  • 1/2 teaspoon salt, divided 1753
  • 1/4 cup white balsamic vinegar 1754
  • 3 tablespoons extra-virgin olive oil 1755
  • 1/4 teaspoon freshly ground pepper 1756
  • 2 cups fresh Chilean cherries, pitted and halved 1757
  • 1/2 cup crumbled feta cheese 1758
  • 1/4 cup slivered almonds, toasted 1759
  • 3 tablespoons finely diced red onion 1760
  • 2 tablespoons chopped fresh mint 1761
Instructions

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.