Farro Salad with Tart Cherries


  • 1 can Oregon Fruit Products Red Tart Cherries
  • 1½ cups dry Pearled Farro
  • 2 tbsp Dijon or Stone-Ground Mustard
  • 1 tbsp White Wine Vinegar
  • 2 tbsp Maple Syrup
  • 6 tbsp Extra-Virgin Olive Oil
  • 1 medium Shallot
  • 1 tart Apple
  • 3 cup Baby Arugula
  • ½ to ¾ cup Feta Cheese Crumbles (goat cheese would also work)
  • 1 tsp Kosher Salt
  • Fresh ground Pepper


  1. In a saucepan over high heat, bring 9 cups of water to a boil. Add the farro, stir once, and continue to boil uncovered for about 20 minutes, bubbling rapidly. Taste a grain of farro; if the grain is plump and tender, remove the pan from the heat and pour it into a strainer. (If not, continue to cook and taste until tender.) Rinse with lukewarm water to cool slightly and shake it dry. Brands of farro can vary, so adjust the cook time as necessary.
  2. For the vinaigrette, drain the cherries. Finely chop 2 tablespoons of the cherries, then reserve the remainder for the salad. Combine chopped cherries, vinegar, maple syrup, and mustard in a small bowl. Drizzle in oil, whisking constantly, until incorporated.
  3. With the remaining cherries, roughly break some of them in half, or slice them in half. Thinly slice the shallot into rings. Chop the apple into very small bite-sized pieces. When farro is done, mix it with 1 teaspoon kosher salt. Then in a large bowl, combine the farro, cherries, shallot, apple, arugula, feta crumbles, and cherry vinaigrette. Top with fresh ground pepper. Taste and adjust flavors as desired.
Open Location Finder

Let's Find It

Instantly search our entire website for consumer recipes, foodservice inspiration, fermentation products and more.