FARRO SALAD WITH PECANS, FETA AND CHERRIES

Rinse 1 cup farro and cook according to package directions. Drain, spread on a baking sheet, and chill 5 minutes. In a bowl, mix together ½ cup chopped celery; ⅓ cup crumbled feta cheese; ¼ cup each chopped dried cherries and chopped green onion; 2 Tbsp. chopped toasted pecans; ½ tsp. lemon zest; 1½ Tbsp. lemon juice; 1 Tbsp. extra-virgin olive oil; and ¼ tsp. each salt and black pepper. Add farro; toss to combine. Serve with lemon wedges. Serves 4.