Nutty farro paired with fresh tomatoes, cucumber, olives, and feta in a bright 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 20–25 minutes until tender but chewy. Drain excess water and allow to cool.
02 - In a large mixing bowl, mix the cooled farro with cherry tomatoes, cucumber, red onion, parsley, mint if using, Kalamata olives, and crumbled feta.
03 - Whisk together olive oil, fresh lemon juice, dried oregano, minced garlic, salt, and black pepper in a small bowl until well combined.
04 - Pour the dressing over the salad and toss gently to coat all ingredients evenly.
05 - Taste and adjust seasoning if necessary. Refrigerate at least 15 minutes to enhance flavor before serving.
