Nutty farro tossed with fresh tomatoes, cucumbers, briny olives, and creamy feta in a 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 (optional)
→ 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
# How To Make It:
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 20-25 minutes until farro is tender but still chewy. Drain any excess water and let cool.
02 - In a large bowl, combine the cooled farro, cherry tomatoes, cucumber, red onion, parsley, mint (if using), olives, and feta cheese.
03 - In a small bowl, whisk together olive oil, lemon juice, oregano, minced garlic, salt, and black pepper until well combined.
04 - Pour the dressing over the salad and toss gently to coat all ingredients evenly. Taste and adjust seasoning if needed. Chill for at least 15 minutes before serving for best flavor.
