Download Image

Recipe from the Chilean Fresh Fruit Association

Ingredients

  • 1 cup farro, rinsed*
  • 2 cups water
  • 1/2 teaspoon salt, divided
  • 1/4 cup white balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon freshly ground pepper
  • 2 cups fresh Chilean cherries, pitted and halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup slivered almonds, toasted
  • 3 tablespoons finely diced red onion
  • 2 tablespoons chopped fresh mint

Directions

To make the farro: Combine farro, water and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over high heat. Reduce heat to maintain a gentle simmer, cover and cook until the farro is tender, 20 to 30 minutes. Drain any remaining liquid and fluff with a fork. Spread the farro out on a large rimmed baking sheet to cool for 10 minutes. Meanwhile, whisk vinegar, oil, pepper and the remaining 1/4 teaspoon salt in a large bowl. Add cherries, feta, almonds, onion, mint and the farro. Gently stir to combine.

*Substitute 2 cups cooked barley, brown rice or quinoa for the farro if desired.

Serves 6