Farro, Green Olive, And Feta Salad

• 1 cup farro wheat*
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons Meyer lemon juice
• 2 tablespoons finely chopped Meyer lemon zest (from about 4 lemons)
• 1/2 teaspoon pepper
• 1/2 cup flat-leaf parsley leaves
• 1/2 cup crumbled sheep's-milk or other creamy feta cheese
• 2/3 cup mild green olives such as Lucques, cut away from pit in 3 pieces

1. Bring 4 cups salted water to a boil and stir in farro. Reduce heat to a simmer and cook farro until just tender, about 20 minutes. Drain and spread out on a rimmed baking sheet to cool and dry a bit, about 5 minutes.
2. Whisk oil, lemon juice and zest, pepper, and parsley together in a medium bowl. Stir in feta, olives, and cooked farro.
3. *Find at well-stocked grocery stores or order online from bluebirdgrainfarms.com
4. Note: Nutritional analysis is per serving.

farro wheat, extravirgin olive oil, lemon juice, lemon zest, pepper, flatleaf parsley, milk, green olives

Taken from www.myrecipes.com/recipe/farro-green-olive-feta-salad (may not work)