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Author Notes: 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
- 4 cups cups cooked farro; follow package directions to cook
- 2 cups cherry tomatoes, halved
- 1/2 english cucumber, skin-on, chopped
- 2 tablespoons celery, chopped
- 1/2 cup kalamata olives, chopped finely
- 1 handful basil, chopped
- 2 tablespoons lemon zest, grated
- 4 ounces turkish feta cheese, crumbled
- 1 tablespoon white balsamic vinegar or vinegar of your choice
- 1 teaspoon dijon mustard
- 3 tablespoons olive oil
- salt to taste
- pepper to taste
- 2 tablespoons Shallots, finely chopped
- 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.
- This recipe was entered in the contest for Your Best Recipe for the Shore