Summer’s here and it’s time to break out the fruit! With their luscious sweet juicy flavors, berries and stone fruit are just coming into season and it’s the perfect time to take advantage. As far as fruit goes, I’m a berry/cherry/peach with a grapefruit thrown in for good measure kinda girl. So, you can imagine how delighted I was when I saw this beautiful Farro, Cherry, Walnut Salad in the June issue of Cooking Light. The good news is, as a Cooking Light blogger, I get to share this fabulous recipe with you!
Delicious healthy farro, sweet juicy cherries, crunchy celery, and toasted walnuts all dressed in a tangy irresistible dijon mustard vinaigrette, is the perfect summer salad! Can someone say picnic basket? We’re using barley as a substitute as I was clean out of farro and it still performed beautifully. Serve this as a filling lunch or a side to smoky grilled meats. Even my 5-year-old devoured it. Cheers!
For more summer salad ideas, check out Great Summer Salads on CookingLight.com.
Delicious healthy farro, sweet juicy cherries, crunchy celery, and toasted walnuts all dressed in a tangy irresistible dijon mustard vinaigrette, is the perfect summer salad!
- 5 cups water
- 1 1/2 cups uncooked farro
- 1/2 teaspoon salt, divided
- 3/4 pound sweet cherries, pitted and halved (about 2 cups)
- 2/3 cup diced celery
- 1/2 cup coarsely chopped walnuts, toasted
- 1/4 cup packed fresh flat-leaf parsley leaves
- 2 tablespoons fresh lemon juice
- 1 tablespoon whole-grain Dijon mustard
- 1 tablespoon honey
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- In a large pot, bring 5 cups water to a boil in a large saucepan. Add farro and 1/4 teaspoon salt to boiling water; cook 15 minutes or until al dente. Drain; cool until room temperature. In a large bowl, combine farro, cherries, celery, walnuts, and parsley.
- Whisk to combine lemon juice, mustard, honey, pepper, and remaining 1/4 teaspoon salt. Gradually add oil, whisking continuously. Pour dressing over farro mixture; toss to coat. Serve at room temperature or chilled.
Barley or wheat berries can be used as a substitute for farro.
Recipe: Cooking Light JUNE 2014