Ingredients

The following ingredients have 6 Servings
  • 1 1/2 cups uncooked Farro (I used Bob's Red Mill)
  • 1/2 cup sun-dried tomatoes (chopped)
  • 1 red onion (diced)
  • 2 cups cherry tomatoes (halved)
  • 1 English cucumber (seeded diced)
  • 1 red bell pepper (chopped)
  • 1 orange or yellow bell pepper (chopped)
  • 1/4 cup finely chopped fresh parsley
  • 1 cup crumbled feta cheese
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Instruction

  • Rinse and drain farro, then cook according to package directions. Transfer to a large mixing or serving bowl to cool.
  • Combine the dressing ingredients in a small bowl. Set aside until ready to use.
  • Add all of the remaining ingredients to the bowl with cooled farro, except for the feta cheese. Toss to combine.
  • Add the dressing and feta cheese and toss to combine.
  • Garnish with parsley and serve or cover and store in the fridge.