This recipe, like many recipes I make, was published by Eating Well and it’s delicious! It’s a great alternative to your typical leafy salads and it’s high in protein and fiber.
I originally made this for lunch, but feel free to also make this as a side for dinner when you’re grilling.
Active Time: 25 minutes
Total Time: 40 minutes
1/3 cup faro, rinsed
2/3 cups water
¼ teaspoon salt, divided
1 tablespoon white balsamic vinegar
1 tablespoon extra-virgin olive oil
1/8 teaspoon freshly ground pepper
1 cup sweet cherries, pitted and halved
¼ cup diced ricotta salata or feta cheese
1 ½ tablespoons slivered almonds, toasted
1 tablespoon finely diced red onion
2 teaspoons chopped fresh mint
- Combine faro, water and 1/8 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 faro is tender, 20 to 30 minutes. Drain any remaining liquid and fluff with a fork. Spread the faro out on a large rimmed baking sheet to cool for 10 minutes.
- Meanwhile, whisk vinegar, oil, pepper and the remaining 1/8 teaspoon salt in a large bowl.
- Add cherries, ricotta salata (or feta), almonds, onion, mint and the farro. Gently stir to combine.
How It Should Look
Per serving: Calories 277; Fat 13 g; Cholesterol 11 mg; Carbohydrates 36 g; Sugar 10 g; Protein 7 g; Fiber 4 g; Sodium 339 mg.