Farro Salad with Red Wine Vinaigrette

INGREDIENTS:

1 1/2 cups farro, cooked to package directions

2 cups small broccoli florets

8 ounces grape tomatoes, halved

1 rounded cup diced cucumber

1/2 cup chopped red onion

6 ounces (about 1 1/2 cup) feta crumbles

For the Red Wine Vinaigrette:

1/3 cup red wine vinegar

3/4 cup extra virgin olive oil

1/4 rounded teaspoon garlic powder

1/4 rounded teaspoon onion powder

1 1/4 teaspoon sugar

1/2 rounded teaspoon salt

1/2 rounded teaspoon black pepper

INSTRUCTIONS:

1. Cook farro according to package directions. Drain. Set aside. Allow to cool to room temperature before assembly.

2. Wash and prep veggies while farro cooks and cools. Set aside.

3. Place all but the olive oil vinaigrette ingredients in a small bowl. Gradually add olive oil while whisking to combine.

4. Place the cut vegetables, farro, and feta in a large mixing bowl. Drizzle with all of the vinaigrette. Toss to combine.

5. Allow to sit for 30 minutes, if time permits, for the flavors to meld prior to serving.

6. Stores well refrigerated for 3 to 4 days.

Makes 4 to 6 servings.

Recipe note:

1. For prep ahead: cook farro, prep veggies, and make vinaigrette and store separately in the refrigerated. Assemble when ready to serve.

www.ingoodflavor.com