Greek Farro Salad

This salad makes the perfect workday lunch. It’s hearty, gets better as the week goes on, and doesn’t need to be heated.

Ingredients

• 1 cup farro, uncooked

• 2 cups grape tomatoes, cut in half

• 1 cup seedless cucumber, chopped

• 2 orange peppers, chopped

• 1/2 cup kalamata olives, cut in half

• 1 can chickpeas, drained and rinsed

• 3 roasted red peppers, chopped

• 8 oz crumbled feta cheese

• 1/4 cup fresh basil leaves, sliced thin or torn

• Red wine vinaigrette

  • 1/4 cup olive oil

  • 3 tablespoons red wine vinegar

  • zest of 1 lemon

  • 2 teaspoons dijon mustard

  • 1 teaspoon garlic powder

  • Salt and pepper (to taste)

Directions

• Cook farro according to package instructions and allow to cool.

• Chop all of the vegetables and olives and put in a large bowl. Add chickpeas and feta cheese. Add farro and basil to bowl and stir to combine.

• Add ingredients for dressing to a mason jar and shake vigorously to combine. Pour dressing over top of the farro salad and stir to combine.

Notes

• Optional add-ins:

  • Green, red or yellow peppers

  • Artichoke hearts

  • Minced shallots or red onion

  • Fresh oregano

  • Fresh lemon juice

Serves 8