This is one of my favorite summer salads from Cooking Light! It’s hearty enough on it’s own, but you can mix in a handful of spinach or baby kale, or serve alongside fish, chicken or hummus. Add a piece of flat bread and a good white wine and you’ve got one delicious dinner. Salud amigas!
1/2 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar (or white wine vinegar)
2 teaspoons finely chopped fresh oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups cooked farro
1/3 cup kalamata olives, pitted and halved lengthwise
1/3 cup thinly sliced red onion
1 pint cherry tomatoes, halved
1 large cucumber, cut into small chunks
4 ounces feta cheese, crumbled (about 1/2 cup)
To make dressing, combine the first 7 ingredients in a large bowl (through black pepper), stirring well with a whisk.
Stir in farro and the next 4 ingredients (through cucumbers), and toss gently to combine. Top each serving with feta cheese.