Ingredients:

  • 1 cup farro (175g)
  • 3 cups water or low-sodium vegetable broth (720ml)
  • 1 cup cherry tomatoes, halved (150g)
  • 1 cucumber, diced (150g)
  • 1 red bell pepper, diced (150g)
  • ½ cup red onion, finely diced (75g)
  • ½ cup feta cheese, crumbled (80g)
  • ¼ cup fresh parsley, chopped (15g)
  • 3 tablespoons olive oil (45ml)
  • 2 tablespoons red wine vinegar (30ml)
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste

Instructions:

  1. Rinse the farro under cold water.
  2. In a medium pot, combine farro and water/broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 25 minutes until tender.
  3. Drain excess water, if necessary, and let cool slightly.
  4. While farro is cooking, chop the cherry tomatoes, cucumber, red bell pepper, and red onion. In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, red bell pepper, red onion, and parsley.
  5. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper until emulsified.
  6. Add the cooked farro to the vegetable mix. Drizzle the dressing over the top and gently toss to combine.
  7. Add the crumbled feta cheese and toss lightly.
  8. Taste and adjust seasoning, if needed. Serve warm or chilled.