This rainbow farro salad is put together in very little time and even though simple in nature far from ordinary. Boring or ordinary salads are absolute a thing from the past.
Prep Time15 minutesmins
Cook Time16 minutesmins
Servings: 2persons
Author: Marinka
Ingredients
Salad
1/2cupfarro
1cupsmall tomatoes
1/2bell pepperyellow and orange
1/2cucumber
4ouncesfeta cheese
parsley
Dressing
1tablespoonolive oil
1tablespoonwhite wine vinegar
1/2teaspoonmaple syrup
lemon juicesqueezed from 1/4 lemon
salt & pepper
Instructions
Cook the farro according to the directions on the packaging. Then rinse and cool.
Cut the tomatoes in half or in quarters.
Cut the bell pepper in cubes or small strips.
Peel the cucumber. (NOTE 1) and cut it into cubes.
Chop the parsley and crumble the feta.
Make the dressing by mixing all ingredients.
Once the farro is cooled, add all vegetables/fruits. Mix and add the dressing and mix again.
Notes
A cucumber does not need to be peeled. It is totally find to eat it with peel on. Or you may want to add some color by alternate cutting the peel off, using the vegetable peeler and run it top to bottom. Skip half an inch and then cut a peel of again. Leaving you with a 'zebra' skin on/off look.