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.


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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

How to Make Farro, Cherry, and Walnut Salad


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

Printable Recipe Card

About Farro, Cherry, and Walnut Salad

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

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