My Italian sister-in-law first made this salad for me, and it's a great blend of flavors and textures. It's easy to put together, can be made ahead of time and is easy and delicious. —Leith Devine
cups cooked farro; follow package directions to cook
cherry tomatoes, halved
english cucumber, skin-on, chopped
kalamata olives, chopped finely
lemon zest, grated
turkish feta cheese, crumbled
white balsamic vinegar or vinegar of your choice
salt to taste
pepper to taste
Shallots, finely chopped
In This Recipe
For dressing: Mix together vinegar and mustard. Slowly add olive oil while whisking the dressing. Add salt and pepper to taste. Adjust vinegar and oil to taste, the dressing shouldn't be too heavy or oily.
In a large bowl, mix the cooked farro and vegetables together, including shallots. Add the lemon zest and basil, then the dressing and mix thoroughly. Add the feta last. Garnish with fresh basil. Don't overdress or the salad will be heavy.