Cherry and Farro Salad showcases nutty chewy farro along with both sweet fresh cherries and tart dried cherries. Bits of mint and green onion and a lemony dressing enhance the flavors in this vibrant satisfying summery salad.
This recipe also tells you how to pressure cook farro—so you can enjoy your salad a whole lot quicker!
Click here to PIN Farro and Cherry Salad recipe.
What is farro?
Farro is the Italian word for ancient hulled wheat. It’s an old-world grain that looks a lot like wheat or spelt berries. A pressure cooker cuts the cooking time for farro in half. You can substitute spelt berries or wheat berries in this recipe—they’ll take more time to cook than pearled farro.
I truly love cherries! And Robbie loves the tender farro nuggets. This unusual salad surprised us both. With every component adding a different flavor note, we kept singing farro and cherry salad praise.
Cherry and Farro Salad with Pressure-Cooked Farro —the details.
- Cooking times depend on which farro you use. Follow the package instructions for pearled farro. To pressure cook the farro, cut the time by 2/3 and check the texture. If the grains aren’t soft, cook some more.
- I cooked my farro the day before—so it was ready when it was time to make the salad.
- This time of year, my treasured cherry pitter (affiliate link) sees heavy use. If you love cherries, and, like me, dislike pitting cherries one by one, it’s a worthwhile buy—and not crazy expensive. Or go with a hand-held cherry and olive pitter, like this one.
- Inspiration for this recipe comes from Fruited Grain Salad in Mollie Katzen’s Still Life with Menu cookbook.
- More tasty farro recipes: Summer Harvest Salad with Chickpeas and Farro. And Farro and Hearty Greens Soup.
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This post first appeared on Pressure Cooking Today where I’m a contributor.
Cherry and Farro Salad and How to Pressure Cook Farro
Ingredients
- 1 cup raw whole grain farro
- 1 tablespoon apple cider vinegar
- 1 teaspoon freshly squeezed lemon juice
- 1 tablespoon olive oil
- ¼ teaspoon fine sea salt
- ½ cup dried cherries , coarsely chopped
- ¼ cup finely minced chives or green onions
- 8 or 10 mint leaves , minced
- 2 cups cherries , pitted and cut in half
Instructions
- Rinse farro. Put in the pressure cooker pot with 3 cups water. Follow the directions on the package and reduce the cooking time by 2/3 to 1/2 of the said cooking time. Release the pressure naturally. The grain should be plump and tender, but chewy.
- Drain the farro. (If you wish, save the extra liquid for soup stock.) Put the cooked farro in a bowl. Stir in vinegar, lemon juice, oil, salt, dried cherries, chives and mint. Refrigerate until cold. Just before serving, stir in fresh cherries.
Nutrition
Nutrition information is meant to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.
Wow! This looks incredible! I love that you added charrs for tartness! Ive been thinking of getting a pressure cooker for a while, I think this recipe may have just broken me! · 20 June, 2016
Thanks Lucie,
I hear you–I’m not sure how I could live without a pressure cooker. I even take one when we travel in the car on vacation! · 20 June, 2016
Cherries are brilliant in savory salads and such. GREG · 26 June, 2016