This vibrant farro salad with feta cheese, celery, dried cherries, toasted pecans, and green onions keeps nicely in the fridge for a few days.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Cool Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 2 cups water
- 1 cup farro
- ½ cup chopped celery
- ⅓ cup crumbled feta cheese
- ¼ cup dried cherries
- ¼ cup chopped green onions
- 2 tablespoons chopped toasted pecans
- ½ teaspoon lemon zest
- 1 ½ tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- lemon wedges for serving
Instructions
- Combine water, farro, and salt in a small saucepan and bring to a boil. Cover and simmer over low heat until water is absorbed, about 20 minutes.
- Drain, spread on a baking sheet, and chill 5 minutes.
- Mix celery, feta, dried cherries, green onion, pecans, lemon zest, lemon juice, olive oil, salt, and pepper in a bowl. Add farro; toss to combine. Serve with lemon wedges.
Reviews
The farro was chewy and made a great salad. For my taste, it could use more dressing to add more acidity.
I made it once and really enjoyed the flavor combination. I will make it again tonight but also add a little more dressing and pomegranate arils to it in addition to the cherries! Seems like it would be a perfect use for my pomegranate!!
Super easy to make and was a hit with even my meat and potatoes husband.
This dish was filling, flavorful and delicious! We served this alongside a baked salmon with lemon wedges. The crisp celery and toasted pecans work well with the sweet, chewy cherries and soft, earthy farro in this salad. Oh, and it is Mediterranean diet compliant as it contains nutritious grain, legume, and vegetables and not much processed ingredients. I cannot wait to make this again! One tip: Don’t forget to rinse your farro beforehand (the recipe doesn’t mention it).
I had never cooked or eaten farro, so I made sure to read about it first. I cooked it according to my package instructions adding half the amount of salt called for. Then I followed this recipe as written except for the salt at the end. I added to taste. I really enjoyed the nutty, chewy texture and especially liked drizzling extra lemon juice on my personal serving. This makes a really good good-for-me lunch!
Really tasty and makes a healthy, filling lunch! I think it could use a lot more dressing though, as it’s quite dry. I would in the very least double, even triple, the dressing. I also added more pecans because 2 tablespoons was barely noticeable. I would make this again!