When it’s too hot to cook keep it simple with hearty summer salads. (and yes it’s still technically summer 🙃) arugula, farro, and dark cherry salad with dijon vinaigrette
1 cup farro, rinsed
1/4 cup red onion, thinly sliced
2 cups dark cherries, pitted and halved
1/2 cup pecans, toasted and chopped
4 cups baby arugula
1/2 cup sheep milk feta, crumbled
1 large cucumber, diced into 1/4" pieces
1 tablespoon dijon mustard
1 tablespoon freshly squeezed lemon juice
2 tablespoons white balsamic vinegar
3 tablespoons extra virgin olive oil
In a medium sized pot, bring 4 cups water and 1 cup farro to a boil. Turn down to a simmer, cover, and cook for 30 to 40 minutes or until tender. Drain.
In a large serving bowl, whisk together the dijon mustard, lemon juice, white balsamic vinegar, olive oil, and a few grinds of black pepper. Dip a piece of arugula into the dressing to taste, and adjust acid or oil if needed.
Add the red onion and farro to the dressing and toss to coat. The warm grain will absorb the the dressing better and, once added, will also slightly wilt the arugula.
Fold in the cherries, pecans, arugula, feta, and cucumbers. Serve immediately and enjoy.