Farro Salad with Pecans, Feta, and Cherries: A Summer Delight

Farro salad is a versatile and nutritious dish that’s perfect for any occasion, from a light lunch to a vibrant side dish at a barbecue. This particular recipe combines the nutty flavor of farro with the sweetness of cherries, the salty tang of feta cheese, and the satisfying crunch of pecans. The result is a symphony of flavors and textures that will tantalize your taste buds and leave you feeling satisfied. This salad is incredibly easy to make, and you can customize it to your liking with different ingredients and variations. Let’s dive into this delicious and refreshing recipe!

Why You’ll Love This Farro Salad

* **Nutritious and Healthy:** Farro is a whole grain that’s packed with fiber, protein, and essential nutrients. This salad is a great way to incorporate more whole grains into your diet and enjoy a healthy and balanced meal.
* **Flavorful and Delicious:** The combination of sweet cherries, salty feta, crunchy pecans, and hearty farro creates a delightful explosion of flavors in every bite. The lemon vinaigrette ties everything together, adding a bright and zesty touch.
* **Versatile and Customizable:** This salad can be easily customized to your liking. You can substitute different fruits, nuts, cheeses, or dressings to create your own unique version. It’s a perfect way to use up leftover ingredients and experiment with new flavor combinations.
* **Easy to Make:** This recipe is incredibly simple and requires minimal cooking time. You can prepare the farro ahead of time and assemble the salad in minutes, making it a great option for busy weeknights or impromptu gatherings.
* **Perfect for Any Occasion:** Whether you’re looking for a light lunch, a healthy side dish, or a potluck contribution, this farro salad is a crowd-pleaser that’s sure to impress.

## Ingredients You’ll Need

* **Farro:** 1 cup uncooked farro (pearled or semi-pearled)
* **Water or Broth:** 3 cups (for cooking farro)
* **Cherries:** 1 cup fresh cherries, pitted and halved (or quartered if large)
* **Feta Cheese:** 1/2 cup crumbled feta cheese
* **Pecans:** 1/2 cup chopped pecans, toasted
* **Red Onion:** 1/4 cup finely chopped red onion
* **Fresh Parsley:** 1/4 cup chopped fresh parsley
* **Lemon Vinaigrette:** (See recipe below)

### Lemon Vinaigrette Ingredients:

* **Lemon Juice:** 3 tablespoons fresh lemon juice
* **Olive Oil:** 6 tablespoons extra virgin olive oil
* **Dijon Mustard:** 1 teaspoon Dijon mustard
* **Honey or Maple Syrup:** 1 teaspoon (optional, for sweetness)
* **Salt and Pepper:** To taste

## Equipment You’ll Need

* **Medium saucepan:** For cooking the farro
* **Colander:** For draining the farro
* **Large bowl:** For assembling the salad
* **Small bowl or jar:** For making the vinaigrette
* **Knife and cutting board:** For chopping vegetables and fruit
* **Skillet or oven:** For toasting the pecans

## Step-by-Step Instructions

### 1. Cook the Farro

* Rinse the farro: Place the uncooked farro in a fine-mesh sieve and rinse it under cold water for a minute or two. This helps to remove any excess starch and ensures that the farro cooks properly.
* Cook the farro: In a medium saucepan, combine the rinsed farro with 3 cups of water or broth. Bring the mixture to a boil over medium-high heat.
* Reduce heat and simmer: Once boiling, reduce the heat to low, cover the saucepan, and simmer for 20-25 minutes, or until the farro is tender but still slightly chewy. The cooking time may vary depending on the type of farro you’re using (pearled farro cooks faster than semi-pearled farro). Check the package instructions for specific cooking times.
* Drain the farro: Once the farro is cooked, drain it in a colander and rinse it with cold water to stop the cooking process. This will also help to prevent the farro from becoming sticky.
* Fluff the farro: Gently fluff the cooked farro with a fork to separate the grains and prevent them from clumping together.

### 2. Prepare the Ingredients

* Pit and halve the cherries: Wash the fresh cherries thoroughly. Use a cherry pitter or a small knife to remove the pits. Halve or quarter the cherries, depending on their size. Smaller cherries can be halved, while larger cherries may need to be quartered for better distribution in the salad.
* Chop the red onion: Peel and finely chop the red onion. Red onion adds a sharp and slightly pungent flavor to the salad, which complements the other ingredients. If you prefer a milder flavor, you can soak the chopped red onion in cold water for 10-15 minutes to reduce its sharpness.
* Chop the fresh parsley: Wash the fresh parsley and chop it finely. Parsley adds a fresh, herbaceous flavor to the salad and also provides a vibrant green color.
* Toast the pecans: Toasting the pecans enhances their nutty flavor and adds a satisfying crunch to the salad. You can toast the pecans in a skillet or in the oven. To toast the pecans in a skillet, heat a dry skillet over medium heat. Add the chopped pecans and toast them for 3-5 minutes, stirring frequently, until they are fragrant and lightly browned. Be careful not to burn the pecans. To toast the pecans in the oven, preheat the oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and bake them for 5-7 minutes, or until they are fragrant and lightly browned. Let the pecans cool slightly before adding them to the salad.

### 3. Make the Lemon Vinaigrette

* Combine the ingredients: In a small bowl or jar, whisk together the lemon juice, olive oil, Dijon mustard, honey or maple syrup (if using), salt, and pepper. Make sure the ingredients are well combined. You can also use a jar with a lid to shake the vinaigrette vigorously until it is emulsified.
* Taste and adjust: Taste the vinaigrette and adjust the seasonings as needed. Add more lemon juice for a tangier flavor, more olive oil for a smoother texture, or more honey or maple syrup for a sweeter taste.
* For a richer flavor, consider adding a clove of minced garlic or a pinch of red pepper flakes.

### 4. Assemble the Salad

* Combine the ingredients: In a large bowl, combine the cooked farro, pitted and halved cherries, crumbled feta cheese, toasted pecans, chopped red onion, and chopped fresh parsley.
* Add the vinaigrette: Pour the lemon vinaigrette over the salad and toss gently to combine. Make sure all the ingredients are evenly coated with the vinaigrette.
* Taste and adjust: Taste the salad and adjust the seasonings as needed. Add more salt and pepper to taste. You can also add a drizzle of olive oil or a squeeze of lemon juice for extra flavor.

### 5. Serve and Enjoy

* Serve immediately: The farro salad is best served immediately after assembling it. This ensures that the ingredients are fresh and the flavors are at their peak.
* Chill for later: If you’re not serving the salad immediately, you can chill it in the refrigerator for up to 2-3 days. However, keep in mind that the farro may absorb some of the vinaigrette over time, so you may need to add a little more vinaigrette before serving.
* Garnish (optional): Before serving, you can garnish the salad with extra crumbled feta cheese, chopped fresh parsley, or toasted pecans for a more visually appealing presentation.

## Tips and Variations

* Use different fruits: You can substitute the cherries with other seasonal fruits, such as blueberries, raspberries, peaches, or apricots.
* Try different nuts: If you don’t have pecans on hand, you can use other nuts, such as walnuts, almonds, or pistachios.
* Experiment with different cheeses: Instead of feta cheese, you can use goat cheese, Parmesan cheese, or mozzarella cheese.
* Add some greens: For a heartier salad, add some greens, such as spinach, arugula, or mixed greens.
* Include grilled vegetables: Grilled vegetables, such as zucchini, bell peppers, or eggplant, can add a smoky and savory flavor to the salad.
* Add protein: For a more substantial meal, add some protein, such as grilled chicken, shrimp, or chickpeas.
* Make it vegan: To make this salad vegan, simply omit the feta cheese or substitute it with a vegan feta cheese alternative. Also, use maple syrup or agave nectar instead of honey in the vinaigrette.
* Spice it up: Add a pinch of red pepper flakes to the vinaigrette for a touch of heat.
* Add herbs: Experiment with different herbs, such as mint, basil, or thyme, for a unique flavor profile.
* Prepare ahead: You can cook the farro and make the vinaigrette ahead of time and store them separately in the refrigerator. When you’re ready to assemble the salad, simply combine the ingredients and enjoy.
* Marinate the farro: For extra flavor, marinate the cooked farro in the vinaigrette for 30 minutes before adding the other ingredients.

## Serving Suggestions

* Serve as a light lunch: This farro salad is a perfect light lunch on its own.
* Serve as a side dish: It’s also a great side dish for grilled chicken, fish, or vegetables.
* Bring to a potluck: This salad is a crowd-pleaser and is perfect for potlucks, barbecues, and other gatherings.
* Top with grilled protein: For a more substantial meal, top the salad with grilled chicken, shrimp, or tofu.
* Add to a grain bowl: Use this farro salad as a base for a grain bowl and add other vegetables, proteins, and toppings to create a complete and satisfying meal.
* Pair with soup: Serve this salad alongside a bowl of soup for a comforting and healthy meal.

## Nutritional Information (Approximate, per serving)

(Note: Nutritional information can vary based on specific ingredients and serving sizes.)

* Calories: 350-450
* Protein: 10-15g
* Fat: 20-25g
* Carbohydrates: 40-50g
* Fiber: 5-7g

## Storage Instructions

* Refrigerator: Store leftover farro salad in an airtight container in the refrigerator for up to 2-3 days. The salad may become slightly softer over time as the farro absorbs the dressing.
* Freezing: Freezing is not recommended as it can alter the texture of the farro and other ingredients.

## Frequently Asked Questions (FAQ)

* Can I use a different type of farro? Yes, you can use pearled, semi-pearled, or whole farro. Pearled farro cooks the fastest, while whole farro takes the longest. Adjust the cooking time accordingly.
* Can I use dried cherries instead of fresh cherries? Yes, you can use dried cherries, but they will be sweeter and chewier than fresh cherries. Rehydrate them slightly by soaking them in warm water for 10-15 minutes before adding them to the salad.
* Can I make this salad ahead of time? Yes, you can cook the farro and make the vinaigrette ahead of time. Store them separately in the refrigerator and combine them with the other ingredients just before serving.
* Can I add other vegetables to this salad? Yes, you can add other vegetables such as cucumbers, bell peppers, tomatoes, or avocados.
* Is this salad gluten-free? Farro contains gluten, so this salad is not gluten-free. However, you can substitute the farro with a gluten-free grain such as quinoa or brown rice.
* Can I use a different type of vinegar? Yes, you can use a different type of vinegar such as balsamic vinegar, apple cider vinegar, or red wine vinegar.
* Can I use a different type of oil? Yes, you can use a different type of oil such as avocado oil, walnut oil, or grapeseed oil.
* Can I add herbs? Yes, add fresh herbs like basil, mint or thyme.
* Is this recipe suitable for meal prep? Yes, this salad is perfect for meal prep. Prepare a large batch on Sunday and enjoy it throughout the week for lunch or dinner.

## Conclusion

This farro salad with pecans, feta, and cherries is a delightful and nutritious dish that’s perfect for any occasion. It’s easy to make, customizable, and packed with flavor and texture. Whether you’re looking for a light lunch, a healthy side dish, or a potluck contribution, this salad is sure to impress. So gather your ingredients, follow the simple steps, and enjoy this delicious and refreshing farro salad! Experiment with different variations to create your own unique version and make it your own. Bon appétit!