Name: Mediterranean Farro Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3 cups vegetable broth; 1 cup dried farro, rinsed; 1 cup cucumber, chopped; 1 large red bell pepper, hopped; 1/3 cup red onion, chopped; 2 garlic cloves, minced; 1/3 cup kalamata olives, chopped; 1/3 cup sun dried tomatoes in olive oil, drained and chopped; 2 artichoke hearts in water, drained and chopped; 1/4 cup white wine vinegar; 1 tablespoon lemon juice; 1 teaspoon dried oregano, crushed; 1 teaspoon salt; 1/2 cup feta cheese, crumbled; 3 tablespoons fresh basil, chopped plus leaves for garnish

Ingredients

Scale

3 cups vegetable broth
1 cup dried farro, rinsed
1 cup cucumber, chopped
1 large red bell pepper, hopped
1/3 cup red onion, chopped
2 garlic cloves, minced
1/3 cup kalamata olives, chopped
1/3 cup sun dried tomatoes in olive oil, drained and chopped
2 artichoke hearts in water, drained and chopped
1/4 cup white wine vinegar
1 tablespoon lemon juice
1 teaspoon dried oregano, crushed
1 teaspoon salt
1/2 cup feta cheese, crumbled
3 tablespoons fresh basil, chopped plus leaves for garnish

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Instructions

Combine vegetable broth and farro in a 4-quart sauce pan. Bring to a boil over medium heat, reduce heat to low, simmer for 30 minutes. Drain excess liquid and set aside.

Place remaining ingredients in a large bowl. Add cooked farro and toss until completely combined. Serve and garnish with fresh basil leaves.

Author: Ericka Sanchez
Prep Time: 15 minutes
Cook Time: 30 minutes