Nutty farro combined with fresh tomatoes, cucumbers, olives, and feta in a zesty dressing.
# Components:
→ Grains
01 - 1 cup uncooked farro
02 - 3 cups water
03 - 1/2 teaspoon salt
→ Vegetables & Herbs
04 - 1 cup cherry tomatoes, halved
05 - 1 cup cucumber, diced
06 - 1/4 cup red onion, finely chopped
07 - 1/4 cup fresh parsley, chopped
08 - 2 tablespoons fresh mint, chopped (optional)
→ Olives & Cheese
09 - 1/3 cup Kalamata olives, pitted and sliced
10 - 1/2 cup crumbled feta cheese
→ Dressing
11 - 3 tablespoons extra-virgin olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 teaspoon dried oregano
14 - 1 garlic clove, minced
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
# Directions:
01 - Rinse farro under cold water. In a medium saucepan, combine farro, water, and 1/2 teaspoon salt. Bring to a boil, reduce heat to low, cover, and simmer for 20 to 25 minutes until tender but still chewy. Drain excess water and allow to cool.
02 - In a large bowl, mix cooled farro with cherry tomatoes, cucumber, red onion, parsley, mint (if using), Kalamata olives, and crumbled feta cheese.
03 - Whisk together extra-virgin olive oil, fresh lemon juice, dried oregano, minced garlic, salt, and black pepper in a small bowl until fully emulsified.
04 - Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly.
05 - Taste and adjust seasoning if necessary. Refrigerate salad for at least 15 minutes before serving to enhance flavor.
