Farro and I aren't as hot and heavy as we were earlier this year.

We're cooling things down this steamy summer, bringing an A-list cast into the fold.

Cherries--fresh and plump--play the breakout stars while toasty walnuts add depth; celery, crunch; parsley and mint, freshness; feta, contrast; and a Dijon-lemon vinaigrette, zing.

When the leftovers, no worse for wear, excitedly bop along to work (or, for the sake of the fantasy, the beach) with you the next day, it might well seem too good to be true.

But it still won't make itself.

Toasted farro salad with cherries, walnuts, celery, and feta

Serves 6

Adapted from Cooking Light

5 cups water
1-1/2 cups semi-pearled farro, rinsed
1-1/2 tsp. salt
1 cup pitted and halved sweet cherries
3/4 cup diced celery
1/2 cup coarsely chopped walnuts, toasted
3 large sprigs of Italian parsley, leaves removed
sprig of mint, leaves roughly torn
2-3 oz. feta cheese, crumbled
1 Tbsp. honey
1 Tbsp. whole-grain Dijon mustard
2 Tbsp. fresh lemon juice
2 Tbsp. olive oil
freshly ground pepper

In a large saucepan, bring the water to a boil. While not watching the pot, set a large sauté pan over medium heat and coat it with a (large) tablespoon of olive oil. Once shimmery, add the rinsed farro and toast it, stirring occasionally, until nutty smelling--about 5 minutes.

Now that your unwatched water is boiling, add the salt and the toasted farro and cook until chewy yet chewable, 15-20 minutes. Drain, empty into a large bowl, and allow to cool at room temperature while you prep the other ingredients.

Atop the farro, lay the cherries, celery, walnuts, parsley, mint, and feta. Do not stir together yet.

In a lidded jar, shake the honey, Dijon, lemon juice, olive oil, and an ample pinch of salt and pepper until homogenous.

Pour the dressing over the salad and toss lightly to coat. Serve with any manner of grilled meat or fish or tofu or shoe soles. Consider saving some salad back (or making extra) for lunchtime leftovers.