This tasty salad is adapted from a recipe in Deb Perelman’s cookbook Smitten Kitchen Keepers.  It makes 2 entrée servings when boosted with sliced turkey or some other protein.  It took about 30 minutes to prepare, not counting the roasting of the tomatoes.

112 g. (1/2 cup) uncooked farro (I used Trader Joe’s 10-minute farro)

1 small clove garlic

1-1/2 tsp. dried oregano

1-1/4 tsp. Kosher salt, divided

2 Tbs. red wine vinegar

2 Tbs. extra virgin olive oil

Freshly ground black pepper

42 g. crumbled feta or similar salty cheese

42 g. pitted black olives, chopped (I used Kalamatas)

Small handful fresh basil or mint, sliced (I used basil)

½ recipe Oven Roasted Tomatoes

Cook the farro in 2 cups of water and ½ tsp. of kosher salt until al dente.  (It took me 12 minutes.) Drain the farro and allow to cool.

On a chopping board, chop together the garlic, oregano, and ¾ tsp of kosher salt.  Add some freshly ground black pepper.  Put the mixture in a small bowl with the wine vinegar and olive oil.  Stir well.

Put in a large mixing bowl the cooled farro, feta, olives, herbs, and oven roasted tomatoes.  Stir well.  Add the dressing and stir well.  Taste for seasoning. 

To make a more substantial meal add some cooked protein, such as chicken, turkey or shrimp.