Italian Farro Salad

  • ·         1 cup uncooked farro
  • ·         1/4 tsp salt
  • ·         1/2 cup sundried julienned tomatoes, drained
  • ·         1 large cucumber, seeded and finely diced
  • ·         3/4 cup drained and finely diced jarred roasted red peppers
  • ·         1 pint cherry tomatoes, halved
  • ·         1 cup frozen peas, thawed
  • ·         1/2 cup finely chopped fresh parsley
  • ·         1/2 cup crumbled feta cheese
  •  
  • ·         1/1/4 cup extra-virgin olive oil
  • ·         1/4 cup red wine vinegar
  • ·         2 tsp Dijon mustard
  • ·         1 tsp maple syrup
  • ·         1 tsp dried oregano
  • ·         1/2 tsp salt
  • ·         1/4 tsp ground black pepper

 

Cook farro according to package directions. Transfer to a large bowl.

In a small bowl, whisk together the olive oil, vinegar, Dijon, syrup, oregano, salt and pepper until blended. Pour half the dressing over the warm farro and sprinkle with 1/4 teaspoon salt. Toss to coat.

Add all the remaining ingredients to the bowl except for the feta. Toss to coat. Taste and add more dressing , if needed. Srpinkle with feta, lightly toss again, then season with salt and pepper.  Serve cold or at room temperature.  Serves 6.

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