Apple Tomato Farro Salad

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 1 cup dry farro
• 1 large crisp red apple
• 2 medium ripe late-season tomatoes
• 1/2 cucumber
• 1/4 small red onion
• 1/3 cup chopped fresh parsley
• 2 tbsp chopped fresh mint
• 1/2 cup crumbled feta cheese
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp red wine vinegar
• 1 tsp honey
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/4 cup toasted pumpkin seeds

Instructions

1. 1Rinse the farro under cold water, then simmer it in salted water according to package timing until pleasantly chewy and al dente, about 25 minutes; drain well and spread on a sheet pan to cool slightly.
2. 2While the farro cooks, core the apple and cut it into thin wedges, then dice the tomatoes and cucumber into bite-size pieces that will mix evenly with the grain.
3. 3Thinly slice the red onion and soak the slices in ice water for 5 minutes to mellow the bite, then drain and pat dry.
4. 4In a small jar or bowl whisk the olive oil, lemon juice, red wine vinegar, honey, salt, and pepper until the dressing emulsifies.
5. 5Transfer the warm farro to a large salad bowl and pour half the dressing over it while still slightly warm so the grains absorb flavor.
6. 6Add the apple wedges, diced tomatoes, cucumber, drained red onion, chopped parsley, and mint; toss gently to combine.
7. 7Drizzle the remaining dressing over the salad and fold once more so every component is lightly coated.
8. 8Crumble the feta over the top and scatter the toasted pumpkin seeds for salty crunch.
9. 9Let the salad sit 5 minutes at room temperature so the apple stays crisp and the tomatoes release a little juice into the farro.
10. 10Taste for seasoning, adjust salt or lemon if needed, and portion into bowls or meal-prep containers for a bright midday grain salad.