Cherry Orange Basil Farro Salad (Printable Version)
Hearty farro tossed with roasted cherries, fresh oranges, and basil in a bright citrus dressing.
# What You'll Need:
→ Grains
01 - 1 cup dry farro
02 - 3 cups water or vegetable broth
03 - 1/2 teaspoon kosher salt
→ Roasted Fruit
04 - 1 cup fresh cherries, pitted and halved
05 - 1 tablespoon extra virgin olive oil
06 - 1/4 teaspoon kosher salt
→ Salad Components
07 - 2 medium oranges, peeled and segmented
08 - 1/2 small red onion, thinly sliced
09 - 1/3 cup fresh basil leaves, torn
10 - 1/4 cup toasted slivered almonds
→ Dressing
11 - 3 tablespoons extra virgin olive oil
12 - 1 tablespoon white wine vinegar
13 - 1 teaspoon honey or maple syrup
14 - 1 teaspoon Dijon mustard
15 - Zest of 1 orange
16 - Kosher salt and freshly ground black pepper, to taste
# How To Make:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Rinse farro under cold running water. Combine farro, water or vegetable broth, and 1/2 teaspoon salt in a medium saucepan. Bring to a rolling boil over high heat, then reduce to a gentle simmer. Cover and cook for 25–30 minutes until grains are tender but still have a slight chew. Drain any remaining liquid and spread on a sheet pan to cool to room temperature.
03 - Toss the pitted, halved cherries with 1 tablespoon olive oil and 1/4 teaspoon salt until evenly coated. Arrange in a single layer on the prepared baking sheet. Roast for 10–12 minutes until the cherries are just softened and beginning to caramelize at the edges. Remove from the oven and let cool completely.
04 - In a small mixing bowl, whisk together 3 tablespoons olive oil, white wine vinegar, honey or maple syrup, Dijon mustard, and orange zest until fully emulsified. Season with salt and pepper to taste. Set aside.
05 - Using a sharp knife, cut the tops and bottoms off each orange to create a flat surface. Following the curve of the fruit, slice away the peel and white pith. Cut between the membranes to release individual segments. Set aside.
06 - In a large serving bowl, combine the cooled farro, roasted cherries, orange segments, sliced red onion, and torn basil leaves. Drizzle the dressing over the top and toss gently until all ingredients are evenly coated.
07 - Scatter toasted slivered almonds over the salad just before serving to maintain their crunch. Serve at room temperature or slightly chilled.
# Expert Advice:
01 -
- The roasted cherries turn into these jammy little jewels that burst with sweetness against the nutty, chewy farro, and once you taste that combo you will be hooked.
- Everything can be prepped ahead and assembled right before serving, which means zero stress when friends come over.
- The dressing pulls every single flavor together with a brightness that makes people ask what your secret is.
02 -
- I once tossed warm farro directly onto the cherries and basil and watched the whole bowl turn into a wilted, muddy mess. Cool your grains first, always.
- The dressing tastes aggressively tangy on its own but mellows once it meets the sweet cherries and the rich olive oil on the farro. Trust the process and do not add more honey prematurely.
03 -
- Toast the almonds in the same oven while the cherries roast, watching them like a hawk because they go from golden to burnt in about thirty seconds.
- Segmenting oranges over a bowl lets you catch every drop of juice, and that juice is liquid gold stirred into your dressing.