Greek Farro Salad

• 1 cup farro
• 1 large tomato, cut into chunks
• 1 English (hothouse) cucumber, halved, seeded, and cut into chunks
• 1/2 red onion, diced
• 1 yellow bell pepper, halved, cored, and cut into chunks
• 1/2 cup pitted Kalamata olives
• 6 large basil leaves, torn into pieces
• 1/2 cup extra-virgin olive oil
• Juice of 2 lemons (1/3 cup)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2-ounce block Greek feta

1. Bring a medium pot of salted water to a boil.
2. Add the farro, reduce the heat to medium-low, and cover.
3. Simmer until the farro is tender and the grains have split open, about 20 minutes.
4. Drain and rinse with cool water.
5. Put the farro in a mixing bowl.
6. Add the tomato, cucumber, onion, bell pepper, olives, and basil.
7. Toss with the oil and lemon juice; season with the salt and pepper.
8. Toss the salad to evenly distribute the ingredients.
9. Put the salad on a nice oval platter, break up the feta with your hands, and scatter the chunks on top.
10. The farro salad can be made a day or two in advance.

farro, tomato, cucumber, red onion, yellow bell pepper, olives, basil, extravirgin olive oil, lemons, kosher salt, freshly ground black pepper, feta

Taken from www.epicurious.com/recipes/food/views/greek-farro-salad-377747 (may not work)