About this recipe:This Greek-style salad made with farro, an ancient grain, is a nice alternative to pasta salad. Farro doesn't get as soggy and holds the dressing very well. This is great served with grilled lamb or chicken. Add black olives or fresh herbs if you like!
950ml chicken stock
1 teaspoon olive oil
1 teaspoon sea salt, or to taste
60ml extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon herb seasoning
1 clove garlic, minced
180g seeded, diced tomato
135g seeded, diced cucumber
150g chopped red pepper
125g thinly sliced red onion
150g feta cheese, crumbled
salt and ground black pepper to taste
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Rinse farro with water; drain. Place farro in a pot; pour in chicken stock to cover farro by at least 2.5cm, adding water if needed. Stir in 1 teaspoon olive oil and sea salt.
Bring liquid to the boil; reduce heat to medium and simmer, uncovered, stirring frequently, until tender, about 35 minutes for whole grain farro or about 20 minutes for pearled farro.
Drain farro, rinse with cold water, and set aside to cool completely, about 15 minutes.
Whisk 60ml extra-virgin olive oil, lemon juice, herb seasoning and garlic together in a large bowl. Stir in tomato, cucumber, red pepper, red onion and feta cheese. Stir farro into tomato mixture until completely coated with dressing; season with salt and pepper. Refrigerate salad for about 2 hours before serving.
Farro may be whole-grain, or pearled (perlato) with part or all of the outer coating removed. For more specific cooking times, see package directions.