3 cups vegetable stock (or chicken stock, or water)
2 cups chopped cucumber
1 cup grape tomatoes, halved
¾ cup yellow bell pepper, chopped
⅓ cup feta cheese
1 (15-ounce) can garbanzo beans, drained and rinsed
¼ cup black olives, diced
DRESSING:
3 TBSP olive oil
1 tsp. lemon zest
3 cloves garlic, minced
2 TBSP fresh lemon juice
1 tsp. dried basil flakes
1 tsp. dried parsley flakes
½ tsp. dried oregano
1 tsp. red wine vinegar
½ tsp. salt and black pepper
Instructions
Bring 3 cups of stock (or water) to a boil.*
Add the farro, stir, reduce the heat to low, and then cover with a lid. Cook for about 35-40 minutes, stirring occasionally, or until all the liquid has been absorbed. When done, turn off the heat and set aside.
Prepare the dressing by whisking together all of the ingredients.
In a large bowl, combine the cooked farro with the remaining salad ingredients.
Mix well and then pour the dressing on top. Stir to coat.
Notes
*If using a different grain besides farro, read the package instructions for the appropriate amount of water to use.
Recipe by A Taste of Balance at https://atasteofbalance.com/2018/05/26/greek-farro-salad/