Cherry Almond Farro

Prep Time

30 minutes

Prep Notes

NIce for a light lunch or great when served with grilled chicken.   I like to make this salad in summer when cherries are in season.  Farro is a high fiber whole grain that works well in salads because it doesn't get soggy.

Farro also makes a great breakfast porridge.   Enjoy!

Cooking Time

20-30 minutes




1-cup farro, rinsed

2 cups water

½ tsp salt, divided

¼ cup white balsamic vinegar

3T. extra-virgin olive oil

¼ tsp freshly ground pepper

2 cups sweet cherries, pitted and halved (about 24 cherries)

½ cup diced ricotta salata or feta cheese

1/3 cup slivered almonds, toasted

3T. finely diced red onion

2T. chopped fresh mint


  1. Combine farro, water and ¼ tsp 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, 20-30 minutes.  Drain any remaining liquid and fluff with a fork. Spread the faro out on a large rimmed baking sheet to cool for 10 minutes. 
  2. Meanwhile, whisk vinegar, oil, pepper and the remaining ¼ tsp of salt in a large bowl.  Add cherries, ricotta or feta cheese, almonds, onion, mint and the faro. Gently stir to combine. 


Serves 6:  About ¾ cup serving

Calories:  277, Fat: 13g (sat fat 3g), Carbs:  36g, Sugars:  10g, Proteins: 7g, Fiber:  4g, Sodium: 339mg, Potassium: 183mg


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