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You can substitute dried cherries for the fresh ones if they are not in season, but when they are, this is an unexpected and thoroughly delicious way to use them. Farro Salad with Cherries ⅓ cup plus 2 tablespoons extra-virgin olive oil1 small shallot (diced)1 cup farro (rinsed)2 sprigs oregano1 teaspoon kosher... giadzy.com

Farro Salad with Cherries

Serves 4

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.

Farro Salad with Cherries

Photo of lizzynewm

Recipe by Giada De Laurentiis

You can substitute dried cherries for the fresh ones if they are not in season, but when they are, this is an unexpected and thoroughly delicious way to use them.

Farro Salad with Cherries

Serves: 
4 people
Cooking Level: 
Prep Time
10 minutes
Cook Time
30 minutes
Inactive Time
Total Time
40 minutes

INGREDIENTS:

  • 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

INSTRUCTIONS:

  • 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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Farro Salad with Cherries

You can substitute dried cherries for the fresh ones if they are not in season, but when they are, this is an unexpected and thoroughly delicious way to use them.

Farro Salad with Cherries

Serves: 
4 people
Cooking Level: 
Prep Time
10 minutes
Cook Time
30 minutes
Inactive Time
Total Time
40 minutes

INGREDIENTS:

  • 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

INSTRUCTIONS:

  • 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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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