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