Mediterranean Farro Salad

What you will need:

½ cup farro
2 Tbsp Patricia & Paul Tuscan Herb Infused EVOO
1 Tbsp Lemon Juice
½ cup chopped flat-leaf parsley
1 cup grape tomatoes, halved
1 Tbsp diced onion
2 Tbsp crumbled feta cheese or small mozzarella balls

Preparation:

Cook the farro in 1¼ cups boiling water, following the package directions. Let cool then fluff in the saucepan. In a small bowl, whisk the olive oil and lemon juice with the parsley (but keep a little bit of parsley for your garnish!). Add the farro and toss to combine well. Toss in the tomatoes and onion and continue to mix well. Top with the feta and a sprinkle of parsley. Enjoy fresh, or let it sit in the fridge overnight to allow the flavors to develop.