Farro Salad with Feta, Cucumbers, and Sun-Dried Tomatoes

This week, the Culinary Medicine team presents a recipe for Farro Salad with Feta, Cucumbers, and Sun-Dried Tomatoes!

Farro Salad with Feta, Cucumbers, and Sun-Dried Tomatoes

  • Farro Salad with Feta, Cucumbers, and Sun-Dried Tomatoes Ingredients (Serves 2)
  • 1 cup uncooked pearled farro
  • 2 Tbsp. minced red onion
  • 1/4 cup minced sun-dried tomatoes
  • 1/4 cup fresh grated feta
  • 2/3 cup finely chopped cucumber, seeds removed
  • 1/4 cup finely chopped bell pepper
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. olive oil
  • 1 Tbsp. finely chopped mint or parsley
  • Kosher salt and fresh cracked pepper to taste

Preparation

  1. Cook farro in salted water according to package directions until al dente, about 15-20 minutes. Drain and let cool.
  2. Combine with remaining ingredients and toss well. Serve chilled or room temperature.

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