Grape & Tomato Farro Salad

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 1 cup pearled farro
• 3 cups water or low-sodium vegetable broth
• 2 cups cherry tomatoes
• 1½ cups seedless red grapes
• 1 medium English cucumber
• ¼ small red onion
• ½ cup packed fresh basil leaves
• ¼ cup fresh mint leaves
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• ¾ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ cup crumbled feta cheese
• ¼ cup toasted pine nuts

Instructions

1. 1Rinse the farro under cool water until the water runs mostly clear, then drain well. Combine the farro with the water or broth and salt in a medium saucepan.
2. 2Bring to a boil over medium-high heat, then reduce to a gentle simmer, cover, and cook until the grains are tender with a pleasant chew, about 20 to 25 minutes. Drain any excess liquid and spread the farro on a sheet pan to cool for 10 minutes.
3. 3While the farro cooks, halve the cherry tomatoes and grapes. Dice the cucumber into small bite-size pieces and thinly slice the red onion. Tear the basil and mint into rough pieces.
4. 4In a large mixing bowl whisk together the olive oil, lemon juice, Dijon, honey, salt, and pepper until the dressing looks emulsified and glossy.
5. 5Add the warm farro to the bowl and toss so every grain picks up the bright vinaigrette. Let it sit 2 minutes so the flavors soak in.
6. 6Fold in the tomatoes, grapes, cucumber, red onion, and most of the torn herbs. Taste and adjust salt or lemon if needed—the salad should taste juicy and lively.
7. 7Transfer to a serving platter or pack into lunch containers. Scatter the remaining herbs, crumbled feta, and toasted pine nuts over the top just before serving so they stay crunchy and fresh.
8. 8Serve at room temperature or lightly chilled. The salad holds well for meal-prep lunches up to 3 days; keep the nuts and feta separate until you eat.