Plump, ripe juicy cherries. They are the first summer stone fruit to show up in the stalls at my local farmers market, and although the season is short I make the most of them while they last. The bins are heaping with choices: sweet ruby-red Bings, blushing yellow Royal Anns and Rainiers, and dark purplish Brooks and Burlaps. Each variety has its own unique flavor profile, but all are delicious!

This simple Farro, Cherry, & Walnut Salad recipe from the Everyday Whole Grains cookbook is a perfect way to enjoy ripe summer cherries at the height of the season.

Lots of yummy recipes in here! I highly recommend adding this cookbook to your collection.

I used a tasty combination of mild, yellow Royal Anns and firm, flavorful Bing cherries combined with local organic Farro from Canvas Ranch. The hearty, nutritious Farro adds wonderful texture to this whole grain salad which can be enjoyed as a lunch entrée or a side dish for grilled meats or fish at dinner.

The addition of sliced celery and toasted walnuts adds a wonderful crunch and the easy Honey-Dijon Mustard Dressing is a perfect finishing touch.

I recommend making the salad ahead and letting it sit for several hours to allow the flavors to develop.

FARRO, CHERRY, & WALNUT SALAD from Everyday Whole Grains Cookbook

Prep time: 1 hour  Servings: 8

Ingredients:

• 5 cups water
• 1 1/2 cups uncooked organic Farro
• 1/2 teaspoon salt, divided
• 3/4 pound sweet cherries, pitted & halved (about 2 cups)
• 2/3 cup diced celery
• 1/2 cup coarsely chopped walnuts, toasted
• 1/4 cup packed Italian (flat-leaf) parsley leaves, coarsely chopped

Dressing:

• 2 tablespoons fresh lemon juice
• 1 tablespoon whole grain Dijon mustard
• 1 tablespoon honey
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons EVOO

Directions:

1. Bring water to a boil in a large saucepan. Add Farro and 1/4 teaspoon salt. Cook 30-40 minutes or until al dente.
2. Drain the Farro and cool to room temperature (about 15 minutes).
3. While the Farro cools, combine the cherries, celery, walnuts and parsley in a large bowl. Add the cooled Farro.
4. Combine the lemon juice, mustard, honey, and pepper in a small bowl and stir well with a whisk. Gradually whisk in the olive oil until combined.
5. Pour the dressing over the Farro mixture and toss gently to coat.

Enjoy!