Farro Salad with Pecans, Feta, and Cherries

This colorful farro salad with toasted pecans, dried cherries, celery, green onion, and feta cheese keeps well in the refrigerator for a few days.

Ingredients :

• 2 cups water
• 1 cup farro
• ½ cup chopped celery
• ⅓ cup crumbled feta cheese
• ¼ cup dried cherries
• ¼ cup chopped green onions
• 2 tablespoons chopped toasted pecans
• ½ teaspoon lemon zest
• 1 ½ tablespoons lemon juice
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• lemon wedges for serving

Directions :

1. Combine water, farro, and salt in a small saucepan and bring to a boil. Cover and simmer over low heat until water is absorbed, about 20 minutes.
2. Drain, spread on a baking sheet, and chill 5 minutes.
3. Mix celery, feta, dried cherries, green onion, pecans, lemon zest, lemon juice, olive oil, salt, and pepper in a bowl. Add farro; toss to combine. Serve with lemon wedges.