Farro, Cherry, and Walnut Salad

Mikekey *


Farro is a quick-cooking grain with a mild flavor. This summer salad is great with grilled meat, poultry, or fish. If you can't find farro, you can substitute wheat berries or quinoa. When fresh cherries are out of season, try this with dried sweetened cranberries.

☆☆☆☆☆ 0 votes
15 Min
30 Min
Stove Top


2 1/2 c
3/4 c
farro, uncooked
1/4 tsp
salt, divided
1/2 lb
cherries (sweet cherries, pitted and halved-about 1 cup)
1/3 c
diced celery
1/4 c
walnuts, toasted and chopped
1/8 c
flat-leaf parsley leaves, packed
1 Tbsp
fresh lemon juice
1/2 Tbsp
whole-grain mustard
1/2 Tbsp
1/8 tsp
ground black pepper
1 1/2 Tbsp
olive oil


1Bring water to a boil in a medium saucepan.
2Add farro and 1/8 teaspoon salt to boiling water; cook 20-25 minutes or until al dente. Drain; cool at room temperature 15 minutes.
3Combine farro, cherries, celery, walnuts, and parsley in a large bowl.
4Combine lemon juice, mustard, honey, pepper, and remaining 1/8 teaspoon salt, stirring with a whisk. Gradually add oil, stirring constantly with a whisk.
5Pour dressing over farro mixture; toss to coat.
6Serve at room temperature or chill in refrigerator until ready to serve.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Rice/Grains
Regional Style: American