Recipe Image

Cherry-Almond Farro Salad

  • 25 m
  • 40 m
EatingWell Test Kitchen
“Tossed with a minty vinaigrette, this healthy farro and cherry salad recipe can be served as a light lunch or as a side dish along with grilled chicken, duck or pork. Look for farro—a high-fiber whole grain that is an ancestor of modern wheat—with other whole grains in well-stocked supermarkets and natural-foods stores. ”


    • 1 cup farro, rinsed
    • 2 cups water
    • ½ teaspoon salt, divided
    • ¼ cup white balsamic vinegar
    • 3 tablespoons extra-virgin olive oil
    • ¼ teaspoon freshly ground pepper
    • 2 cups sweet cherries, pitted and halved
    • ½ cup diced ricotta salata or feta cheese
    • ¼ cup slivered almonds, toasted
    • 3 tablespoons finely diced red onion
    • 2 tablespoons chopped fresh mint


  • 1 Combine farro, water and ¼ 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.
  • 2 Meanwhile, whisk vinegar, oil, pepper and the remaining ¼ teaspoon salt in a large bowl. Add cherries, ricotta salata (or feta), almonds, onion, mint and the farro. Gently stir to combine.
  • Make Ahead Tip: Cover and refrigerate for up to 1 day.
  • Give grains a cooldown: To cool grains down quickly, spread them out on a foil-lined baking sheet. The surface area helps speed cooling, while the foil prevents any residual flavors on the pan from seeping in.
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