Farro Greek Salad with Kalamata Olives

Ingredients

• 1 1/2 cups farro, uncooked
• 3 cups water
• 1/2 teaspoon salt, for cooking farro
• 1 pint cherry tomatoes, halved
• 1 English cucumber, diced
• 1/2 cup red onion, thinly sliced
• 1 cup kalamata olives, pitted and halved
• 1 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/3 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground

Method

1. 1

   Rinse the farro under cold water in a fine-mesh strainer, then combine it with the water and 1/2 teaspoon salt in a 6-quart saucepan.

2. 2

   Bring to a boil over high heat, then reduce heat to low, cover, and simmer until the farro is tender but still chewy.

   20:00 · Simmer farro
3. 3

   Drain any excess water, spread the farro on a baking sheet, and let it cool to room temperature.

4. 4

   While the farro cools, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and halve the kalamata olives.

5. 5

   In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.

6. 6

   In a large bowl, combine the cooled farro, cherry tomatoes, cucumber, red onion, kalamata olives, and parsley.

7. 7

   Pour the dressing over the salad and toss gently to coat evenly.

8. 8

   Sprinkle the crumbled feta over the top and toss lightly once more, or leave it layered on top for serving.

9. 9

   Chill the salad for at least 20 minutes before serving to let the flavors meld, or serve immediately at room temperature.

   20:00 · Chill salad