Roasted Cherry Balsamic Farro (Printable Version)
Chewy farro, roasted cherries, feta, herbs and a balsamic vinaigrette for a bright, hearty summer dish.
# What You'll Need:
→ Grains
01 - 1 cup uncooked farro, rinsed
02 - 3 cups water
03 - 1/2 teaspoon kosher salt
→ Roasted Cherries
04 - 2 cups fresh cherries, pitted and halved
05 - 1 tablespoon olive oil
06 - 1 tablespoon balsamic vinegar
07 - 1/4 teaspoon freshly ground black pepper
→ Salad Components
08 - 1/2 cup crumbled feta cheese
09 - 1/4 cup toasted sliced almonds
10 - 3 cups arugula or baby spinach
11 - 1/4 cup thinly sliced red onion
12 - 1/4 cup chopped fresh basil
13 - 2 tablespoons chopped fresh parsley
→ Dressing
14 - 3 tablespoons extra-virgin olive oil
15 - 2 tablespoons balsamic vinegar
16 - 1 teaspoon Dijon mustard
17 - 1 teaspoon honey
18 - 1/4 teaspoon sea salt
19 - 1/4 teaspoon black pepper
# How To Make:
01 - Preheat oven to 400°F. Toss pitted cherry halves with olive oil, balsamic vinegar, and black pepper. Spread evenly on a parchment-lined baking sheet.
02 - Roast cherries for 15 to 18 minutes, stirring once, until softened and caramelized. Set aside to cool.
03 - Combine farro, water, and salt in a medium saucepan. Bring to a boil, reduce to a simmer, and cook uncovered for 25 to 30 minutes or until tender with a slight bite. Drain any excess water and spread farro on a tray to cool slightly.
04 - In a bowl, whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, sea salt, and black pepper until well emulsified.
05 - In a large mixing bowl, combine cooked farro, arugula or baby spinach, thinly sliced red onion, cooled roasted cherries with any juices, chopped basil, and chopped parsley.
06 - Drizzle dressing over salad base and gently toss to combine. Fold in crumbled feta cheese and toasted sliced almonds. Adjust seasoning with salt and pepper as desired.
07 - Transfer salad to a serving dish. Serve at room temperature or lightly chilled.
# Expert Advice:
01 -
- Roasted cherries add a sweet-tart twist your guests will never see coming.
- The nutty farro and creamy feta make it feel special—even on a Wednesday night.
02 -
- If you add the feta before the farro cools, it melts into a sticky mess instead of staying creamy and crumbly.
- Roasting the cherries longer than you think brings out incredible depth—don’t be afraid to let some get browned edges.
03 -
- Roasting nuts just before serving preserves their crunch and aroma.
- Reserve a pinch of herbs to sprinkle on at the very end for fresh color and brightness.