This farro salad is a delicious and easy to make meal that can be enjoyed during the heat of Spring and Summer. I love it because each bite is different, bursting with delicious combinations of flavors and herbs. Farro is one of my favorite ancient grains as it has this really nutty flavor and a good bite to it when cooked properly. I've been craving flavor, especially with being on quarantine lock down, so this really hit the spot!
2 cups uncooked farro (quinoa can also be used if you're gluten free)
1 cup cherry/grape tomatoes, cut in half
1 cup cucumber, cut into cubes
1 cup bell pepper, diced
1/4 cup red onion, sliced thin
1 apple, cubed
1/2 cup feta cheese
1/4 cup dried fruit (I use a blend of golden raisins, cranberries, blueberries and cherries)
1/4 cup kalamata olives, diced
1/4 cup pistachio
3 TBSP fresh basil, diced
3 TBSP fresh mint, diced
Equal parts extra virgin cold pressed olive oil, balsamic vinegar, pure maple syrup. Add to a clean jar, shake before using. Store at room temperature.