# What You Need:
→ Grains
01 - 1 cup farro (uncooked)
02 - 3 cups water
03 - 1/2 teaspoon salt
→ Vegetables & Herbs
04 - 1 cup cherry tomatoes, halved
05 - 1 cup cucumber, diced
06 - 1/4 cup red onion, finely chopped
07 - 1/4 cup fresh parsley, chopped
08 - 2 tablespoons fresh mint, chopped
→ Olives & Cheese
09 - 1/3 cup Kalamata olives, pitted and sliced
10 - 1/2 cup feta cheese, crumbled
→ Dressing
11 - 3 tablespoons extra-virgin olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 teaspoon dried oregano
14 - 1 garlic clove, minced
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
# How to Make It:
01 - Rinse farro under cold water. Combine farro, water, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 20-25 minutes until tender but still chewy. Drain any excess water and allow to cool completely.
02 - In a large mixing bowl, add cooled farro, cherry tomatoes, cucumber, red onion, parsley, mint, Kalamata olives, and crumbled feta cheese.
03 - Whisk together olive oil, lemon juice, dried oregano, minced garlic, 1/2 teaspoon salt, and black pepper in a small bowl until emulsified.
04 - Pour dressing over salad mixture and toss gently to coat all ingredients evenly.
05 - Taste and adjust seasoning if desired. Refrigerate for at least 15 minutes to allow flavors to meld before serving.
