Farro Salad Bowl

🛒 Ingredients

• Farro, dry 180 g · 612 kcal
• Cherry Tomatoes 150 g · 27 kcal
• Cucumber 300 g · 45 kcal
• Red Onion 75 g · 30 kcal
• Red Bell Pepper 150 g · 47 kcal
• Feta Cheese 100 g · 264 kcal
• Kalamata Olives, pitted 50 g · 58 kcal
• Fresh Parsley, chopped 15 g · 5 kcal
• Fresh Mint, chopped 5 g · 4 kcal
• Extra Virgin Olive Oil 60 g · 530 kcal
• Lemon Juice 30 g · 7 kcal
• Dijon Mustard 5 g · 3 kcal

👨‍🍳 Instructions

1. Rinse the farro under cold water. Cook the farro according to package instructions until tender but still slightly chewy, about 20-25 minutes. Drain well and let it cool completely.
2. While the farro cools, prepare the vegetables. Dice the cherry tomatoes, cucumber, red onion, and red bell pepper into small, even pieces.
3. In a large bowl, combine the cooled farro, diced cherry tomatoes, cucumber, red onion, red bell pepper, crumbled feta cheese, and pitted Kalamata olives. Add the chopped fresh parsley and mint.
4. In a small separate bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper to create the dressing. Taste and adjust seasoning as needed.
5. Pour the dressing over the farro and vegetable mixture. Toss gently until all ingredients are well combined and coated with the dressing. Serve immediately or chill for later.