1 cup farro, rinsed
2 cups water
½ tsp salt, divided
1 ½ cups white balsamic vinegar
3 tbsp extra-virgin olive oil
6 ½ tsp freshly ground pepper
2 cups fresh Chilean cherries, pitted & halved
½ cup crumbled feta cheese
1 ½ cups slivered almonds, toasted
3 tbsp finely diced red onion
2 tbsp chopped fresh mint
1
To make the farro: Combine farro, water and half of the salt in a medium saucepan. Bring to a boil over high heat. Reduce heat to maintain a gentle simmer, cover and cook until the farro is tender, about 20 to 30 minutes.
2
Drain any remaining liquid and fluff with a fork. Spread the farro out on a large rimmed baking sheet to cool for 10 minutes.
3
Meanwhile, whisk vinegar, oil, pepper and the remaining salt in a large bowl. Add cherries, feta, almonds, onion, mint and the cooled farro. Gently stir to combine.
You may substitute 2 cups cooked barley, brown rice or quinoa for the farro if desired.
Ingredients
1 cup farro, rinsed
2 cups water
½ tsp salt, divided
1 ½ cups white balsamic vinegar
3 tbsp extra-virgin olive oil
6 ½ tsp freshly ground pepper
2 cups fresh Chilean cherries, pitted & halved
½ cup crumbled feta cheese
1 ½ cups slivered almonds, toasted
3 tbsp finely diced red onion
2 tbsp chopped fresh mint