Nutty farro tossed with fresh tomatoes, cucumbers, briny olives, creamy feta, and zesty lemon-oregano dressing.
# What You'll Need:
→ Grains
01 - 1 cup farro, uncooked
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
→ Olives & Cheese
09 - 1/3 cup Kalamata olives, pitted and sliced
10 - 1/2 cup feta cheese, crumbled
→ 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 running water. In a medium saucepan, combine farro, water, and 1/2 teaspoon salt. Bring to a boil over high heat, then reduce heat to low, cover with a lid, and simmer for 20-25 minutes until farro is tender with a slight chew. Drain excess water and allow to cool completely.
02 - In a large mixing bowl, combine the cooled farro, cherry tomatoes, cucumber, red onion, parsley, mint, Kalamata olives, and crumbled feta cheese.
03 - In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, dried oregano, minced garlic, 1/2 teaspoon salt, and black pepper until fully emulsified.
04 - Pour prepared dressing over salad mixture and gently toss until all ingredients are evenly coated with dressing.
05 - Taste and adjust seasoning with additional salt and pepper as needed. Refrigerate for at least 15 minutes before serving to allow flavors to meld.
