Grape Tomato Farro Salad

Serves 6 · 20 min prep · 25 min cook

Ingredients

• 1.5 cups pearled farro
• 3 cups vegetable broth
• 2 pints grape tomatoes
• 1.5 cups seedless red grapes
• 1 large English cucumber
• 1/2 medium red onion
• 1 cup packed fresh basil leaves
• 1/2 cup fresh mint leaves
• 6 oz crumbled feta cheese
• 1/3 cup toasted pine nuts
• 1/4 cup extra-virgin olive oil
• 3 Tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp Dijon mustard
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 1 minced garlic clove

Instructions

1. 1Rinse the farro under cool water until the water runs clearer, then combine it with the vegetable broth in a medium saucepan. Bring to a boil over high heat, reduce to a gentle simmer, cover, and cook until the grains are tender with a pleasant chew, about 20 to 25 minutes.
2. 2Drain any excess liquid if needed, spread the cooked farro on a rimmed baking sheet, and let it cool completely so it stays fluffy and does not clump when dressed.
3. 3While the farro cools, halve the grape tomatoes and seedless red grapes so their juices can mingle with the grains. Dice the cucumber into small bite-size pieces and thinly slice the red onion; soak the onion briefly in cold water if you want a milder bite, then drain well.
4. 4Roughly tear or chop the fresh basil and mint leaves so their aroma releases without turning bruised or dark.
5. 5In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, kosher salt, and black pepper until the dressing looks emulsified and bright.
6. 6Transfer the cooled farro to a large wide serving bowl. Add the halved tomatoes, grapes, cucumber, and red onion, then pour most of the dressing over the top.
7. 7Toss gently but thoroughly so every grain is coated and the produce is evenly distributed; taste and adjust salt or lemon if needed.
8. 8Fold in most of the torn herbs, crumbled feta, and toasted pine nuts, reserving a little of each for the top.
9. 9Arrange the salad on a large platter for sharing, scatter the remaining herbs, feta, and pine nuts over the surface, and drizzle any leftover dressing. Serve at cool room temperature or chilled so the late-summer flavors stay crisp and vibrant.