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* Greek Tomato and Cucumber Salad With Farro
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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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