Cherry Feta Farro Salad

Serves 4 · 20 min prep · 25 min cook

Ingredients

• 1 cup dry pearled farro
• 2 cups pitted fresh sweet cherries
• 3/4 cup crumbled feta cheese
• 1/3 cup chopped toasted walnuts
• 1/2 cup chopped fresh parsley
• 2 tbsp chopped fresh dill
• 1 small shallot
• 3 tbsp extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tsp honey
• 1 tsp orange zest
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 3 cups baby arugula or mixed greens
• 3 cups water for farro

Instructions

1. 1Bring water and salt to a boil in a medium saucepan. Add the pearled farro, reduce heat to a steady simmer, and cook uncovered 18–22 minutes until the grains are tender with a pleasant chew (al dente).
2. 2Drain any excess water, then spread the farro on a rimmed baking sheet to cool for 10 minutes so it stops steaming and stays separate.
3. 3While farro cooks, pit the cherries (a cherry pitter or small knife works) and halve them. Finely mince the shallot and roughly chop the parsley, dill, and walnuts if not pre-toasted.
4. 4In a large bowl whisk together the olive oil, balsamic vinegar, honey, orange zest, remaining salt, and pepper until the dressing is smooth and slightly thickened.
5. 5Add the warm farro to the dressing and toss thoroughly so the grains absorb the sweet-tart balsamic while still slightly warm.
6. 6Fold in the halved cherries, minced shallot, most of the parsley and dill, and half of the feta. The cherries will release a little juice that stains the farro a pretty pink.
7. 7Add the baby arugula and toss gently just until the greens are coated and beginning to wilt from the residual heat.
8. 8Divide among four bowls or meal-prep containers. Top each portion with the remaining feta, toasted walnuts, and last of the herbs. Serve cool or at room temperature; the salad holds well refrigerated up to 2 days.