Cook farro according to package directions in salted water (1/2 tsp)
Let cool 30 minutes
Add olive oil, balsamic vinegar, and salt to a medium bowl and whisk to combine
Add in farro and mix with a large spoon to throughly combine
Fold in cherries and basil
Add nuts when you are ready to serve (this can be made up 1 day before)
Note: I like to make a big batch of this and use for 2 nights and/or to add to lunch salads. The sliced almonds get soggy after a day, but the pistachios hold up better over a few days. You could also just add the nuts to the portion you are using.
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