Farro Salad with Feta, Cucumbers and Sun-Dried Tomatoes
Recipe from Skinnytaste
Ingredients
- 1 cup uncooked pearled farro
- 2 tbsp minced red onion
- 1/4 cup minced sun-dried tomatoes
- 1/4 cup fresh grated feta
- 2/3 cup finely chopped cucumber, seeds removed
- 1/4 cup finely chopped bell pepper
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- 1 tbsp finely chopped mint or parsley
- Kosher salt and fresh cracked pepper, to taste
Method
- Cook farro in salted water according to package directions until al dente, about 15-20 minutes. Drain and let cool.
- Combine cooled farro with the remaining ingredients and toss well. Serve chilled or at room temperature.