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.
Printer Friendly Version