Tossed with a minty vinaigrette, this healthy farro and cherry salad recipe can be served as a light lunch or as a side dish along with grilled chicken, duck or pork. Look for farro—a high-fiber whole grain that is an ancestor of modern wheat—with other whole grains in well-stocked supermarkets and natural-foods stores.
Combine farro, water and ¼ 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 ¼ teaspoon salt in a large bowl. Add cherries, feta , almonds, onion, mint and the farro. Gently stir to combine.
Store in Fridge over night and serve the next day
I left out the mint, and the salad was still very good!
To make a vegan version, skip the feta cheese.