Farro/Spelt Salad

By Bailey1_

Ingredients

• 1 1/2 cups farro
• 1 1/2 teaspoon salt
• 1 cup sliced cucumbers
• 1 cup packed fresh spinach, chopped
• 1 cup halved cherry tomatoes
• 1/2 cup sliced red onion
• 1/4 cup pitted halved kalamata olives
• 3 ounces Pecorino Romano cheese, cubed
• small bunch parsley, chopped
• Dressing
• 2 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoons Dijon mustard
• 1 teaspoon pepper

Preparation

Step 1

Bring 4 cups of water and farro to a boil.

Simmer on low until almost tender about 15 minutes.

Add salt and simmer another 5-10 minutes until water is absorbed.

Drain water if needed.Allow to cool slightly.

Add other ingredients to a serving bowl.

In a small bowl whisk dressing ingredients together and toss with farro and vegetables. Makes 6 cups. Serve room temperature or refrigerate and serve chilled.