Kale and Farro Salad with Feta

By courtneyepowell

Ingredients

• 1 cup farro
• 2 cups packed torn Tuscan kale leaves (about 2 ounces)
• 1/4 red onion, finely diced (about 1/4 cup)
• 1/4 cup packed mint leaves, thinly sliced, plus whole small leaves for serving
• Finely grated zest of 1 lemon, plus 2 tablespoons fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 1/4 cup crumbled feta, preferably French

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

STEP 1
Cover farro with 3 inches of water in a medium saucepan. Bring to a boil, then reduce heat to a simmer and cook, uncovered, until grains are tender, 30 to 35 minutes. Drain and let cool completely.

STEP 2
Transfer farro to a large bowl and add kale, onion, sliced mint, lemon zest and juice, and oil. Toss until farro is well coated. Season with salt and pepper, then sprinkle with feta. Let stand 30 minutes before serving, topped with small mint leaves. Salad can be stored in refrigerator up to 2 days.