Cherry-Almond Farro Salad

Tossed with a minty vinaigrette, this healthy farro and cherry salad recipe can be served as a light lunch or as a side dish along with grilled chicken, duck or pork. Look for farro — a high-fiber whole grain that is an ancestor of modern wheat — with other whole grains in well-stocked supermarkets and natural-foods stores.

Prep/Cook Time: 40 Minutes, Servings: 6

Ingredients

• 1 cup farro, rinsed
• 2 cups water
• ½ teaspoon salt, divided
• ¼ cup white balsamic vinegar
• 3 tablespoons extra-virgin olive oil
• ¼ teaspoon freshly ground pepper
• 2 cups sweet cherries, pitted and halved
• ½ cup diced ricotta salata or feta cheese
• ¼ cup slivered almonds, toasted
• 3 tablespoons finely diced red onion
• 2 tablespoons chopped fresh mint

Directions

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

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