5 from 1 vote
Cherry and Farro Salad with Pressure-Cooked Farro | Letty's Kitchen
Cherry and Farro Salad and How to Pressure Cook Farro
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins

Sweet and tart cherries and chewy nutty farro accented with mint and green onion. This vibrant summery salad recipe also teaches you how to cook whole grain farro in a pressure cooker—so you can enjoy your salad a whole lot quicker!

Course: Salad, Side Dish
Cuisine: Vegan, Vegetarian
Keyword: cherries, farro, Instant Pot, pressure cooker, salad
Servings: 10 servings
Calories: 120 kcal
  • 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
  1. Rinse farro. Put in the pressure cooker pot with 3 cups water. Lock the lid in place and cook on high pressure 40 minutes. Quick release the pressure. The grain should be plump and tender, but chewy.
  2. 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.