Roman Farro Salad

Ingredients

Farro

1 cup

Water

3 cups

Cucumber

1, diced

Cherry tomatoes

1 cup, halved

Red onion

1/2, finely chopped

Feta cheese

1/2 cup, crumbled

Olive oil

3 tablespoons

Lemon juice

2 tablespoons

Salt

to taste

Pepper

to taste

Instructions

1. Rinse the farro under cold water and drain thoroughly.
2. In a medium pot, bring 3 cups of water to a boil. Add the rinsed farro, reduce the heat to low, and cover. Simmer for 25-30 minutes, or until the farro is tender but still chewy.
3. Once cooked, drain the farro and spread it out on a baking sheet to cool for a few minutes.
4. In a large mixing bowl, combine the cooled farro, diced cucumber, halved cherry tomatoes, finely chopped red onion, and crumbled feta cheese.
5. In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper until emulsified.
6. Pour the vinaigrette over the farro salad and gently toss to combine all ingredients evenly.
7. Allow the salad to sit for at least 15 minutes to let the flavors meld before serving. It can be enjoyed at room temperature or chilled.