Greek Farro Salad

Recipe adapted from Cookie and Kate.

Ingredients:

Salad:

• 1 c. dried farro, rinsed
• Water or broth to cook the farro
• 1/4 tsp. salt
• 5 c. lightly packed arugula
• 14 oz. can chickpeas, rinsed and drained
• Mini cucumbers, chopped (about 1 1/2 c. chopped cucumber)
• 12 oz. jar of sliced roasted red bell peppers
• 20 Kalamata olives, sliced into thin rounds (about 1/2 c.)
• 1/2 c. feta cheese, crumbled
• 1/2 c. chopped flat-leaf parsley

Dressing:

• 1/3 c. olive oil
• 1/4 c. lemon juice
• 2-3 tsp. honey or maple syrup
• 2 garlic cloves, pressed
• 1/2 tsp. dried oregano
• 1/2 tsp. salt
• 1/4 tsp. red pepper flakes
• Freshly ground black pepper, to taste

Directions:

1. To cook the farro on the stovetop: In a medium saucepan, combine the rinsed farro with at least three c. water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce heat to a gentle simmer. Cook, stirring occasionally, until the farro is tender to the bite but still pleasantly chewy (pearled farro will take around 15 minutes; unprocessed farro will take 25 to 40 minutes). Drain off the excess water and add to large serving bowl to cool. Stir in 1/4 teaspoon salt and a little splash of the dressing. Set aside for just a few minutes to cool.
2. To cook the farro in the Instant Pot: Add the rinsed farro and 2 c. of water to the Instant Pot; then seal and set to 10 minutes. Once done cooking allow natural release for 5 minutes. Then open the Instant Pot, stir to fluff and drain off the excess water and add to large serving bowl to cool. Stir in 1/4 teaspoon salt and a little splash of the dressing. Set aside for just a few minutes to cool.
3. Dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, garlic, oregano, salt, red pepper flakes and pepper until emulsified.
4. Salad: Once the farro is cooled add the arugula, chickpeas, cucumber, peppers, olives, and parsley to the bowl with the farro.
5. Drizzle in the remaining dressing and toss to combine. Add the feta, toss again, and season to taste with additional salt and pepper.

Greek Farro Salad: