Mediterranean Farro Salad

½ cup farro rinsed, and soaked overnight

For the dressing:

3 tablespoons olive oil

1 tablespoon lemon juice

sea salt to taste

½ teaspoon finely grated lemon zest

1 teaspoon pink peppercorns

1 tablespoon shredded mint

1 tablespoon lightly chopped dill

For the salad:

1 cup quartered cherry tomatoes

⅓ English cucumber peeled and diced

1 cup sugar snap peas cut in 1/2” slices

2 stalks celery diced

2 tbsp toasted pepitas

1 teaspoon sumac(optional)

½ cup crumbled feta cheese

12 cups wild arugula or to taste

Method:

Drain the farro and set aside.

Make the dressing: In a medium salad bowl beat the oil, lemon juice and salt together. Add the lemon zest, pink peppercorns, mint and dill. Mix well.

Add the tomatoes, cucumber, snap peas celery, and pepitas. Toss everything together with the sumac. Add the drained farro and toss well to mix. Let the salad sit for 10 minutes for the flavors to blend.

Just before serving toss in the feta cheese and taste for salt. Add the arugula. to taste That’s it!

Quick tip: Make it ahead of time up to step 3 and finish before eating with step 4..

Ann's Tips

If you are vegan, you can use a vegan feta substitute, or if you prefer, ditch it altogether and add extra toasted pepitas.

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Mediterranean Farro Salad