Greek Farro Salad with Calamata Olives & Pepper Drops
Trade in your leafy greens for these protein-packed grains! This Greek-style farro salad features plump, purple Calamata olives and our sweet-and-tangy Pepper Drops, along with feta and other fresh favorites.
- To create dressing, combine vinegar, oregano, garlic, salt and pepper in a mixing bowl. Slowly whisk in olive oil to incorporate. Whisk until emulsified.
- Bring 6 cups of salted water to a boil. Cook farro for 25-30 minutes, until grains are tender.
- Strain farro and rinse under cold water. Once drained well, place in a mixing bowl.
- Toss farro with cucumber, olives and Pepper Drops. Add dressing and mix well to coat. Gently fold in feta.
- Serve sprinkled with fresh parsley.