Greek Farro Salad

Ingredients

• 3 cups cooked farro (cooled (about 1 cup dry))
• 1/4 cup extra-virgin olive oil (or more)
• 1 tablespoon fresh lemon juice ((about 1/2 lemon))
• 1 small clove garlic (minced)
• kosher salt (to taste)
• freshly ground black pepper (to taste)
• 4 medium plum tomatoes (diced)
• 2 medium cucumbers (diced (peeled if necessary))
• 1 small red bell pepper (thinly sliced)
• 1 medium shallot (thinly sliced and separated into rings, or thinly sliced red onion)
• 24 pitted kalamata olives (halved (or pitted Greek olive mix))
• 1 tablespoon capers (rinsed and drained)
• 2 teaspoons dried oregano
• 6 ounces feta cheese (finely diced or crumbled)
• chopped fresh parsley (for garnish, optional)

Instructions

1. 1

   To cooked farro add olive oil, lemon juice, garlic, salt and pepper; stir to combine.

2. 2

   To farro mixture add tomatoes, cucumbers, bell pepper, shallot, olives, capers and dried oregano. Add feta and gently toss to combine. Serve.