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.

INGREDIENTS

• 6 cups water
• 2 cups DeLallo Organic Italian Farro
• 1/2 large English cucumber (about 1 cup cut into ¼-inch slices)
• 3/4 cup DeLallo Jumbo Seasoned Pitted Calamata Olives , halved
• 3/4 cup DeLallo Sweet & Tangy Pepper Drop
• 3/4 cup crumbled feta
• 2 tablespoons freshly chopped parsley, for serving
• Dressing:
• 1/4 cup DeLallo Italian Red Wine Vinegar
• 1/2 teaspoon fresh chopped oregano
• 1 teaspoon chopped garlic
• 1/4 teaspoon fresh ground black pepper
• 1/2 teaspoon DeLallo Sea Salt Grinder
• 3/4 cup DeLallo Extra Virgin Olive Oil

DIRECTIONS

1. To create dressing, combine vinegar, oregano, garlic, salt and pepper in a mixing bowl. Slowly whisk in olive oil to incorporate. Whisk until emulsified.
2. Bring 6 cups of salted water to a boil. Cook farro for 25-30 minutes, until grains are tender.
3. Strain farro and rinse under cold water. Once drained well, place in a mixing bowl.
4. Toss farro with cucumber, olives and Pepper Drops. Add dressing and mix well to coat. Gently fold in feta.
5. Serve sprinkled with fresh parsley.