Ingredients
- 1 cup (160 grams) farro, rinsed
- 3 cups (700 ml) vegetable broth*
- 8 ounces (230 grams) cherry tomatoes, halved
- ½ cup (60 grams) kalamata olives, pitted and halved
- 1 medium cucumber, chopped
- ½ small red onion, finely diced
- 2 green onions, sliced
- 2 tablespoons fresh dill, chopped
- 6 ounces (170 grams) feta cheese, crumbled
- 2–3 tablespoons lemon juice
- 3 tablespoons olive oil
- kosher salt to taste
Instructions
- Bring the vegetable broth to boil in a saucepan over medium-high heat. Add the farro and cook until tender (about 20-30 minutes).* Drain any excess liquid and rinse with cold water.
- While the farro is cooking, prepare the remaining ingredients. Combine the chopped tomatoes, olives, cucumber, red onion, green onion, dill and feta in a large bowl. Fold in the cooked farro.
- Stir in the lemon juice, olive oil and salt. Adjust to taste.
Notes
Vegetable broth: Salted water can be substituted for vegetable broth.
Cooking farro: Pearled farro and semi-pearled farro will generally be ready in 20-30 minutes. Whole grain farro will take longer and is best soaked overnight. For best results, follow the cook time on your package instructions.
Storing: This salad will keep for 5 days stored in an airtight container in the refrigerator.