This is our second use of Trader Joe’s 10-minute farro.  It is based on a recipe in Two Meatballs in the Italian Kitchen, in which the authors reimagined panzanella by replacing the bread cubes with cooked farro, thereby increasing the fiber and reducing the carbohydrates of the salad.  My further enhancement was to add some feta cheese.  It turned out very well.  It takes less than an hour and makes 4 large servings.  We ate it as our combined starch and vegetable with Reverse Seared Steak

½ cup 10-minute farro

2 tsp. salt, divided

5 Tbs. extra virgin olive oil, divided

10 oz. cherry tomatoes, quartered

½ medium red onion, chopped

4 scallions, thinly sliced

1 large cucumber, peeled and diced

½ cup basil leaves, coarsely chopped

½ tsp. freshly ground black pepper

4 tsp. red wine vinegar

3 oz. feta cheese, crumbled

Cook the farro in water salted with 1 tsp. of the salt.  (I used 1 cup of water, which was not all absorbed).  Drain the cooked farro and toss it with 1 Tbs. of olive oil.  Cool before adding to the salad ingredients.

Put the vegetables in a large bowl.  Add the cooled farro, 1 tsp. of salt, the black pepper, 4 Tbs. of olive oil, 4 tsp. of vinegar, and feta cheese.  Toss and check for seasoning, adding more oil, vinegar, salt, or pepper as needed.