Greek Tomato and Cucumber Salad with Farro

By á-4084

Ingredients

• 1/2 teaspoon grated lemon rind
• 3 tablespoons fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 2 teaspoons finely chopped fresh oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups cooked farro
• 1/3 cup kalamata olives, pitted and halved lengthwise
• 1/3 cup thinly sliced red onion
• 1 1/2 pounds cherry tomatoes, halved
• 1 1/2 pounds small pickling cucumbers, halved lengthwise and cut into 1/2-inch-thick slices
• 4 ounces feta cheese, crumbled (about 1/2 cup)

Preparation

Step 1

1. Combine the first 7 ingredients in a large bowl, stirring well with a whisk. Stir in farro and the next 4 ingredients (through cucumbers), and toss gently to combine. Top each serving with feta cheese.

Add protein of choice to make a main dish meal.