Farro Salad with Tomatoes, Radishes, Onions, Sun-dried Tomatoes & Cucumber and Lemon & Oregano dressing
 
 
Farro Salad with Tomatoes, Radishes, Onions, Sun-dried Tomatoes & Cucumber and Lemon & Oregano dressing
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Ingredients
FARRO SALAD
  • 2 cups cooked Farro (cooking farro below)
  • 1 Large Cucumber chopped in slices and then quartered
  • 1 pint of small cherry tomatoes - halved and if big quartered
  • 10 Sun-dried Tomatoes in oil - chopped into small pieces
  • 4-6 radishes sliced thin (depending on how much you like radishes
  • 8 basil leaves chiffonade (cut in long thin strips)
OREGANO LEMON DRESSING
  • 4 cloves garlic
  • 2 TBSP dried oregano
  • 2 TSP kosher salt
  • fresh ground pepper to taste
  • 2 TBSP lemon juice (1 lemon)
  • ¼ CUP good red wine vinegar
  • ¼ CUP olive oil
OREGANO LEMON DRESSING
  • 4 cloves garlic
  • 2 TBSP dried oregano
  • 2 TSP kosher salt
  • fresh ground pepper to taste
  • 2 TBSP lemon juice (1 lemon)
  • ¼ CUP good red wine vinegar
  • ¼ CUP olive oil
FARRO
  • 2 cups of Farro (rinsed in fine mesh strainer) and put in saucepan
  • Add 4 cups water
  • Dash of salt
Instructions
FARRO SALAD
  1. Gently toss all the ingredients - add the dressing to taste and salt and pepper
OREGANO LEMON DRESSING
  1. Whisk together dressing ingredients - pour over salad to taste. Refrigerate leftover dressing for later
FARRO
  1. Bring farro and salted water to boil - lower to simmer and simmer approximately 30 minutes until all the water is gone. Watch carefully so it doesn't stick. Turn off flame when water is absorbed, fluff and let sit covered for 5 minutes. Uncover and cool for salad.
Notes
Now you can add anything else you like to eat like my husband did. **Note - If the farro isn't cooked enough just add more water - I like mine chewy
Recipe by Ordinary Vegan at https://ordinaryvegan.net/farro-salad/