Farro Salad with Pecans, Feta, and Cherries
A vibrant grain salad with farro, feta cheese, toasted pecans, and dried cherries.

Farro water and salt are combined in a small saucepan and heated to a boil.

For about 20 minutes, simmer covered over low heat until water is absorbed.

Drain, spread out, and chill for five minutes.

Combine celery, feta, and dried cherries in a bowl.

scallions and pecans Olive oil, salt, and pepper, along with lemon zest and juice.

Farro may be added; combine.

Lemon wedges should be served.