Method

Step 1: Cook the Farro

Rinse the Farro: Start by rinsing the farro under cold water to remove any impurities.

Boil the Broth/Water: In a medium-sized pot, bring 2 ½ cups of vegetable broth or water to a boil.

Add Farro: Add the rinsed farro to the boiling liquid, reduce the heat to low, cover, and simmer for about 25 minutes, or until the farro is tender but still chewy.

Drain and Cool: Once cooked, drain any excess liquid using a colander and let it cool for about 10 minutes.

Step 2: Prepare the Vegetables

Chop the Veggies: While the farro is cooking, chop the cherry tomatoes, cucumber, bell pepper, red onion, and parsley. If you’re using feta cheese, crumble it into small pieces.

Step 3: Make the Dressing

Combine Dressing Ingredients: In a small mixing bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until well combined.

Step 4: Assemble the Salad

Mix Ingredients: In a large mixing bowl, combine the cooked farro, chopped vegetables, and parsley.

Add Dressing: Pour the dressing over the salad and toss gently to combine. Season with additional salt and pepper to taste.

Add Feta (if using): Gently fold in the crumbled feta cheese.

Step 5: Serve

Let it Rest: Allow the salad to sit for about 10 minutes to let the flavors meld together before serving.

Variations

Grains: Substitute farro with quinoa or barley for a different texture and flavor.

Vegetables: Feel free to add other vegetables like carrots, radishes, or spinach.

Proteins: Add chickpeas or grilled chicken for a more filling meal.

Vegan Option: Omit the feta cheese or use a vegan cheese substitute.