Mediterranean Farro Salad

By LHPollack

Ingredients

• Salad:
• 2 cups farro, rinsed
• 2 cups water
• 4 cups organic chicken stock
• 1 teaspoon salt
• 2 chicken breasts, roasted and torn into bite-size pieces (or 3 cups shredded rotisserie chicken)
• 2 cups cherry or pear tomatoes, halved
• 2 cups English cucumber, chopped
• 2 ounces crumbled feta
• 1/4 cup Kalamata olives, chopped
• 1/4 cup fresh mint leaves, torn
• Vinaigrette:
• 3 tablespoons red wine vinegar
• 2 tablespoon olive oil
• 2 teaspoons Dijon mustard
• 2 teaspoons fresh oregano, chopped
• 1/2 teaspoon sugar

Preparation

Step 1

FIRST In a medium sauce pan combine farro, water, stock, and salt. Bring to a boil, cover, and reduce heat to a simmer. Cook for about 25 minutes or until tender. Drain well and place farro in a large mixing bowl.

NEXT While farro is cooking, combine vinegar, oil, mustard, oregano, and sugar in a small bowl. Season with salt and fresh cracked pepper and set aside.

LAST Toss farro with vinaigrette and gently fold in chicken, tomatoes, cucumber, feta, olives, and fresh mint. Serve warm, chilled, or room temperature