Greek Farro Salad (Vegan!)

Ingredients

• 1 cup farro
• 6 oz. grape tomatoes*
• 1 English cucumber
• 1 red bell pepper
• 1/2 small red onion
• 1/3 cup Kalamata olives (optional)
• 1/4 cup fresh parsley
• 1/4 cup red wine vinegar
• 2 Tbsp. fresh lemon juice
• 1 tsp. Dijon mustard
• 1 tsp. dried oregano
• 1/4 tsp garlic powder (or fresh minced clove)
• 1/4 tsp. salt

Instructions

1. 1

   Cook farro: In a medium pot over high heat, bring about 7-8 cups of water to a boil. Then add farro (rinsed well). Reduce heat to medium-high and simmer uncovered for 25-30 minutes or until desired tenderness. Drain.

2. 2

   Make dressing: Meanwhile, add all dressing ingredients to a small bowl. Whisk and set aside.

3. 3

   Prepare veggies: Halve or quarter the tomatoes. Dice the cucumber and bell pepper. Finely dice the red onion. Slice the olives. Roughly chop the parsley. Place all in a large bowl.

4. 4

   Combine salad: Add the cooked farro to the veggies. Then pour the dressing over the top. Toss well to combine.

5. 5

   Serve: Enjoy this dish immediately or let it chill covered in the refrigerator for an hour to further combine. (Give it a stir again before serving as some dressing will settle at the bottom.)