Cherry season is here and I aim to make the most of it! All hail the the littlest stone fruit! ::angels singing::
At my house, we’ve gone through about 6 pounds so far. Mostly we just pop them into our mouths, but I did put some cherries on top of an English muffin with cream cheese, cinnamon and brown sugar. Holy mother of yum, that was good!
Poor man’s cheesecake, anyone?
Since I love the combo of grains, nuts, cheese and fruit in salads, I knew I wanted to include fresh cherries in some sort of similar combo. So, here we are with a cherry and feta farro salad to add to your salad repertoire!
The sweet cherries, salty feta, and nutty almonds, combined with a sweet vinaigrette, makes this farro salad the perfect summer side dish or light meal.
Then its dressed to kill with a sweet apricot vinaigrette that gets a kick from a little Dijon mustard.
What is farro, anyway?
Farro, also know as emmer, is an ancient variety of wheat that cooks up much like rice, with a similarly pleasing chew and nutty flavor. Its mild texture and flavor make it a great choice for building a hearty, flavorful salad.
A few tips for prepping and enjoying this lovely farro salad
→Get the farro cooking first. While it’s simmering, which takes about 20 minutes, you can prep the rest of the ingredients. Another option is to cook the farro the day before, as I did.
→Substitute dried cherries or dried cranberries if fresh cherries are not available to you.
→Substitute goat cheese for feta if desired
→If you’re not a fan of mint, simply omit it from the recipe. You can add a small handful of torn fresh spinach for color if you wish.
→Grains tend to soak up the dressing over time. If you plan to make this well in advance, add just half the dressing, setting aside the other half to add right before serving.
Cherry and Feta Farro Salad with Apricot Vinaigrette
Farro with sweet cherries, salty feta, nutty almonds, and a sweet vinaigrette - this farro salad is the perfect summer side dish or light meal.
Ingredients
Farro Salad
- 1 cup uncooked farro (semi pearled)
- 2 cups water
- 1/2 cup feta cheese
- 1/2 cup crushed or sliced almonds
- 1 cup frozen peas thawed
- 1 large celery stalk, sliced
- 5-6 mint leaves, chopped optional
- 1/2 cup pitted cherries, sliced
Apricot Vinaigrette
- 1/4 cup apricot jam
- 2 tablespoons apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1-2 tablespoons water
Instructions
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Bring 2 cups of water to a boil. Add the farro, and a pinch of salt. Cover with a lid and let simmer on low/medium heat for 20-25 minutes until all the water is absorbed. Stir with a fork to fluff, and set aside to cool.
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While the farro is simmering, make the dressing. Add the apricot jam, vinegar, oil, Dijon mustard, salt and water to a jar with a screw lid. Shake vigorously until all the ingredients are blended.
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Mix the cooled farro with the feta, almonds, peas, celery, and mint, if you are using. Add the cherries and the dressing and mix gently to combine. Refrigerate until ready to serve.
Recipe Notes
→Get the farro cooking first. While it's simmering, which takes about 20 minutes, you can the rest of the ingredients. Another option is to cook the farro the day before, as I did.
→Substitute dried cherries or dried cranberries if fresh cherries are not available to you.
→Substitute goat cheese for feta if desired
→If you're not a fan of mint, simply omit it from the recipe. You can add a small handful of torn fresh spinach for color if you wish.
→Grains tend to soak up the dressing over time. If you plan to make this well in advance, add just half the dressing, setting aside the other half to add right before serving.
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