Farro Salad (Healthy & Delicious Mediterranean flavors)

Ingredients

• 1 cup raw uncooked farro or 3 cups cooked farro
• 2 medium Persian cucumbers
• 2 medium tomatoes
• 1 small red onion
• Handful each of fresh mint and parsley leaves
• 2.5 oz / 70g feta cheese - or vegan feta
• 3/4 cup walnuts
• 1/4 fresh pomegranate *optional
• 1/4 cup extra virgin olive oil
• 1 medium lemon juiced
• 1 tablespoon pomegranate molasses (or substitute with balsamic glaze)
• Salt and black pepper to taste

Instructions

1. 1

   Boil the farro until cooked with a tender chewy bight - refer to my detailed farro recipe for more tips and steps

2. 2

   When cooked, drain and spread on a sheet pan to cool

3. 3

   In the meantime, chop the cucumbers, tomatoes and red onion into small cubes. Roughly chop up the walnuts and herbs*Optional, I like to soak the chopped onions in a small bowl of water for 10 minutes to remove the harsh onion flavor

4. 4

   Add the chopped ingredients to a large salad bowl along with the cooled farro. Crumble in the feta cheese with your fingers, deseed the pomegranate seeds and sprinkle them into the salad

5. 5

   Add the dressing ingredients to a small mason jar or ramekin and whisk to combine

6. 6

   When ready to serve, pour the dressing over the salad and mix it well. Taste and adjust seasoning if needed and your delicious Farro Salad is ready to enjoy!