Farro Salad with Cherries
Giada De Laurentiis
- ⅓ cup plus 2 tablespoons extra-virgin olive oil
- 1 small shallot (diced)
- 1 cup farro (rinsed)
- 2 sprigs oregano
- 1 teaspoon kosher salt (divided)
- Juice of 1 large lemon
- Juice of 1 orange
- 1 cup pitted and halved cherries
- ½ cup chopped (toasted walnuts)
- ½ English cucumber (peeled and chopped into ¼-inch pieces)
- 1 small bunch Tuscan kale (stemmed and finely shredded)
- 4 ounces goat cheese
- Heat a medium saucepan over medium-high heat. Add 2 tablespoons of the olive oil and the shallots and cook, stirring often with a wooden spoon, until the shallots have softened and are fragrant, about 3 minutes. Add the farro and toast in the olive oil, stirring often, for about 4 minutes.
- Reduce the heat to medium and add to the pan 2 cups of water, the oregano, and ½ teaspoon of the salt. Bring to a simmer and cook for about 25 minutes, stirring occasionally until the farro is cooked through and tender. Remove the oregano sprigs, drain, and set aside.
- In a large bowl, whisk together the lemon juice, orange juice, remaining ⅓ cup olive oil and ½ teaspoon salt. Add the warm, cooked farro and toss to coat. Add the cherries, toasted walnuts, cucumber, and kale. Mix well to combine. Crumble in the goat cheese and toss gently to just mix through.