Ingredients
The following ingredients have 6 Servings
- Zest and juice of 2 lemons
- 2 large cloves garlic
- grated or pasted
- 2 tablespoons fresh oregano
- finely chopped or 1 teaspoon dried oregano
- 1 small fresh red chili
- finely chopped or 1 teaspoon red chili flakes
- 2 tablespoons white wine vinegar
- 2 tablespoons honey
- 1/2 cup EVOO – Extra Virgin Olive Oil
- 1 cup pearled farro
- Salt
- 1/2 seedless cucumber
- chopped
- 2 vine tomatoes
- chopped
- 4 scallions
- both whites and greens thinly sliced on a bias
- 1 small red onion
- chopped
- 1 cubanelle pepper
- seeded and chopped
- 1 red field pepper
- seeded and chopped
- 1 loosely packed cup mint
- chopped
- 1 loosely packed cup parsley tops
- chopped
- 3/4 cup walnuts
- toasted and coarsely chopped
- 3/4 pound Greek feta
- drained and crumbled
- 1 cup pitted Kalamata olives
- coarsely chopped
- 8 to 10 drained pepperoncini
- sliced
- Pepper
Instruction
- Whisk up dressing ingredients in large mixing bowl and set aside
- In a saucepot, cover farro with 2 inches water, bring to a boil, season with salt and cook 20 minutes to al dente; drain
- Add farro, cucumber, tomatoes, scallions, red onion, peppers, mint, parsley, walnuts, feta, olives and pepperoncini to a mixing bowl
- Add dressing and toss to combine
- Season with salt and pepper to taste, and serve
