FARRO, CUCUMBER AND FRESH CHERRY SALAD

Makes: 8 servings

2 cups whole wheat farro

8 cups water or more to cover

1 teaspoon salt

3 tablespoons finely chopped red onion

3 cups finely diced Persian cucumber (about 4 cucumbers)

3 cups pitted and halved fresh cherries

3 tablespoons finely chopped parsley

3 tablespoons finely chopped fresh chives

3 tablespoons finely chopped mint

3 tablespoons finely chopped dill weed

⅓ cup toasted pine nuts

½-pound goat or feta cheese, crumbled, optional

For the dressing:

2 tablespoons pomegranate molasses

2 tablespoons fresh lemon juice

2 teaspoons Dijon grainy mustard

2 garlic cloves, minced

½ teaspoon sumac or to taste

¾ cup avocado or grapeseed oil

Salt and pepper to taste

To garnish:

Fresh herb leaves

1. Rinse and drain farro in a fine-mesh colander set in a sink. Transfer the farro into a large saucepan, cover with water, add salt and bring to a boil over high heat. Reduce the heat to low and simmer, covered until tender, about 22 to 28 minutes. The farro should have a little bite to it. Drain again in the colander, and place in a large serving bowl. Cool to room temperature.

2. Add red onion, cucumbers and cherries. Mix with a two-pronged fork, adding the parsley, chives, mint, dill and pine nuts.

3. To make the dressing, combine the molasses, lemon juice, mustard, garlic and sumac in a medium bowl, and whisk until incorporated. Add the oil and whisk until well-blended. Add salt and pepper and taste for seasoning.

4. Pour enough of the dressing over the farro to coat it and mix with a fork to fluff the farro. Carefully add the goat or feta cheese, if including. Taste for seasoning and garnish with fresh herbs. Chill for at least 3 hours. Just before serving, check to see if you need more dressing. Serve chilled and garnish just before serving.