* Greek Tomato and Cucumber Salad With Farro
Mediterranean Organics Pitted Black Olives, 8.1oz_THUMBNAIL
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Organic Baby Heirloom Tomatoes, Pint_THUMBNAIL
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Organic Lemon, ea._THUMBNAIL
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Poggio del Farro Pearled Italian Farro, 16oz._THUMBNAIL
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Oregano Bunch, ea._THUMBNAIL
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Organic Red Onion, ea._THUMBNAIL
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Krinos Pitted Kalamata Olives, 8oz._THUMBNAIL
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Farchioni Colli Guidi Extra Virgin Olive Oil, 1L_THUMBNAIL
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Napa Valley Organic Red Wine Vinegar, 12.7oz._THUMBNAIL
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Greek Tomato and Cucumber Salad WIth Farro

  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons finely chopped fresh oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups cooked farro
  • 1/3 cup kalamata olives, pitted and halved lengthwise
  • 1/3 cup thinly sliced red onion
  • 1 1/2 pounds cherry tomatoes, halved
  • 1 1/2 pounds Persian cucumbers, halved lengthwise and cut into 1/2-inch-thick slices
  • 4 ounces feta cheese, crumbled (about 1/2 cup)

Combine the first 6 ingredients in a large bowl, stirring well with a whisk. Stir in farro and the next 4 ingredients (through cucumbers), and toss gently to combine. Top each serving with feta cheese.

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