Farro Salad with Fresh Cherries, Basil, Mint, Walnuts, and Parmesan
INGREDIENTS
1.5 cups uncooked farro
salt
olive oil
arugula
1/4 or more walnuts, chopped
1-1.5 cups halved cherries
3 stalks celery, thinly sliced
3 persian cucumbers, cut into half moons
shaved parmesan
1/2 cup or more chopped mint and basil
METHOD
Rinse farro. In a small pot, combine farro with 1.5 cups water, 1 teaspoon of salt, and 1 tablespoon of olive oil. Bring to a boil. Lower to a simmer and cook until most of the water is gone. Place the lid on the pot and cook until farro is cooked (it will still be chewy). Remove from the heat to cool.
In a large bowl, combine cooled farro, arugula, walnuts, cherries, celery, cucumbers, mint, basil, and parmesan. Toss with enough salad dressing.
