Ingredients:

  • 1 cup (200g) pearled farro, rinsed
  • 3 cups (710ml) water or vegetable broth
  • 1/4 teaspoon (1.5ml) salt
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) fresh lemon juice
  • 2 tablespoons (30ml) finely chopped fresh parsley
  • 1 tablespoon (15ml) finely chopped fresh mint
  • 1 clove garlic, minced
  • 1/2 teaspoon (2.5ml) dried oregano
  • 1/4 teaspoon (1.5ml) salt, or to taste
  • 1/4 teaspoon (1.5ml) black pepper, or to taste
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (150g) English cucumber, diced
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 1/2 cup (50g) crumbled feta cheese
  • 1/4 cup (30g) red onion, thinly sliced
  • Optional: 1/4 cup (30g) toasted pine nuts, for garnish

Instructions:

  1. Combine farro, water/broth, and salt in a saucepan. Bring to a boil, then reduce heat and simmer, covered, until farro is tender but still chewy, about 25-30 minutes.
  2. Drain the cooked farro in a colander and rinse with cold water to stop the cooking process. Set aside to cool slightly.
  3. In a small bowl, whisk together olive oil, lemon juice, parsley, mint, garlic, oregano, salt, and pepper.
  4. In a large mixing bowl, combine the cooked farro, cherry tomatoes, cucumber, Kalamata olives, red onion, and feta cheese.
  5. Pour the vinaigrette over the salad and toss gently to combine.
  6. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Garnish with toasted pine nuts (if using) before serving.