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Categories:
water water salt olives cherry tomatoes cucumber fresh chives fresh basil fresh parsley olive oil lemon zest salt Feta cheese weight Garbanzo Beans
Viewed: 77 - Published at: 8 years agoIngredients
- 1-1/2 cup Farro, Soaked In Cold Water For 1 Hour
- 4 cups Water
- 2 teaspoons Salt
- 1/3 cups Kalamata Olives, Pitted And Halved
- 1 cup Cherry Tomatoes, Halved
- 1 cup Diced Cucumber
- 1 teaspoon Fresh Chives, Finely Chopped
- 1 teaspoon Fresh Basil, Finely Chopped
- 1 Tablespoon Fresh Parsley, Finely Chopped
- 1/2 cups Extra Virgin Olive Oil
- 1 teaspoon Lemon Zest
- 1/2 teaspoons Salt
- 1/4 teaspoons Pepper
- 1/3 cups Crumbled Feta Cheese
- 16 ounces, weight Garbanzo Beans, Drained And Rinsed
- 1/4 cups Freshly Squeezed Lemon Juice
Method
- After the farro has finished soaking for 1 hour, drain it through a colander, transfer it to a pot and cover it with 4 cups of cold water. Bring it to a boil and simmer over medium-low heat for about 20 minutes, until the farro is almost tender. Add the 2 teaspoons of salt and simmer until the farro is tender, but still al dente, about another 10 minutes. Drain the farro very well through a colander and then transfer it to a baking sheet and spread it out evenly to cool completely, about 15-20 minutes.
- While the farro is cooling, prep and chop the olives, tomatoes, cucumber and herbs and transfer them to a large bowl. Make the vinaigrette by combining the olive oil, lemon zest, lemon juice, salt and pepper in a bowl or measuring cup and whisking thoroughly to combine.
- Add the cooled farro to the bowl with the vegetables and herbs and toss lightly to mix the ingredients together. Add in the feta cheese and garbanzo beans and mix well to combine. Add in the vinaigrette and mix well. Serve at room temperature. Store in a tightly sealed container for up to five days.
