Chopped Vegetable Farro Salad with Feta

Step 1

Put all ingredients in a mason jar, cover and shake until combined. Alternatively, whisk all ingredients in a small bowl. Dressing will keep refrigerated 2-3 days.

Step 2

Bring a medium pot (3-4 quarts) of water to a boil and add 1 tablespoon salt. Cook 20 minutes, or until the grains are swelled and tender, with an "al dente" bite in the center.

Step 3

Drain the farro. Transfer to a large serving bowl and let the farro cool about 10 minutes.

Step 4

Add the tomatoes, bell pepper, zucchini, red onion and parsley to the farro and stir together. Pour the dressing over (remove the garlic clove) and gently toss to coat in the dressing.

Step 5

Taste and season with more salt, vinegar or lemon juice if needed. Sprinkle the cheese over the farro and serve with optional greens and tahini dressing.