Farro Salad with Cherries, Feta & Pistachios

If you have never had Farro, you MUST! It really is a phenominal grain for so many reasons. It has a beautiful texture that is more firm that rice and barley but still tender and easy enough to digest. It has a wonderful sort of nutty flavor and it is great warm or cold! Did I mention its high in protein and fiber! I love to buy the 10 minute Farro from Trader Joes because its super quick to make and it still retains it wonderful texture. This salad is great because it can be done all year round! When fresh cherries aren’t in season you can always use dried cherries and it is just as delicious! The cherries add a nice burst of juicy sweetness and the feta adds a wonderful briny, salty flavor and delightful creaminess. The roasted pistachios give it the perfect crunch and take the flavors to a whole new level. Another great thing about this salad is you can dress it a number of ways! I love it to make it with my homemade Honey Dijon Vinaigrette or a Tahini & Herb Dressing! Both recipes are listed below!

First Photo is with Fresh Cherries, Feta and the Tahini Dressing, Second Photo is with Dried Cherries, No Feta and Honey Mustard Dressing! You can switch it up!

Farro Salad-

3 Cups of Cooked Farro (I use the 10 minute Trader Joes Farro and boil it in salted water)

1/2 Cup of roasted, lightly salted, shelled Pistachios (I get mine from Costco) (You can also use walnuts, almonds, or pine nuts here but the pistachios add the best crunch and flavor)

1/2 Cup of Dried Cherries OR 3/4 Cup of Fresh Cherries, pitted and cut in half

1.5 Tablespoons of Fresh Mint, Finely Chopped

1.5 Tablespoons of Flat Leaf Italian Parsley, Chopped Finely

1/2 Cup of Feta Cheese, Crumbled (I prefer to use the block and crumble it myself using my fingers)

Salt & Pepper

Dressing (Honey Dijon or Tahini Herb (both listed below)

Steps-

In a large bowl toss together the farro, cherries, feta, pistachios, chopped parsley and mint and a dash of salt and pepper. Drizzle in the dressing of your choice (see both below) and make sure the salad is nicely dressed. When the salad sits in the fridge it absorbs a lot of the moisture and more dressing may be needed. Be sure to keep some extra dressing on hand in the fridge so you can toss the salad in a little more dressing before you serve it. This salad keeps in an airtight container for at least a week.

Honey Dijon Dressing-

2 Tablespoons Dijon Mustard

1 small peeled shallot

1/4 Cup Canola or Vegetable Oil

1/3 Cup Apple Cider Vinegar or White Balsamic Vinegar

Salt & Pepper

3 Tablespoons Honey

1/4 Cup plus 2 tablespoons of Extra Virgin Olive Oil

In a blender or food processor blend the Mustard, shallot, canola oil and vinegar until smooth. Add the honey and EVOO and a hefty pinch of salt and pepper and blend again until smooth. Pour into a squeeze bottle or container and place in the fridge. This typically lasts in the fridge at least 2 weeks.

Tahini Herb Dressing-

1/3 Cup Tahini Paste (Sesame paste)

1 Tablespoon Honey

Dash of Salt & Pepper

1/2 Teaspoon Minced Garlic

1/4 Cup Fresh Lemon Juice

1.5 Tablespoons Apple Cider Vinegar

1/4 Cup Canola Oil (or vegetable oil)

Approx 7-10 Fresh Mint leaves

Approx 10-14 leaves of Fresh Basil

1/4 Cup Extra Virgin Olive Oil

Blend the Tahini, honey, garlic and lemon juice, vinegar, dash of salt and pepper and the canola oil together in a blender or small food processor on medium speed. Then add in the mint, basil and olive oil and blend until smooth. Taste and adjust the seasoning as needed. Pour into a squeeze bottle or container and place in the fridge. This typically lasts in the fridge at least 1 week.