Farro with Feta, Olives and Herbs

Name: Farro with Feta, Olives and Herbs
Cook time: 45 min
Total time: 45 min
Ingredients: 1½ cups pearled farro; Kosher salt and ground black pepper; 1/4 cup extra-virgin olive oil, plus more to serve; 3 tablespoons red wine vinegar OR white wine vinegar; 1 cup pitted green olives, roughly chopped, plus 1 tablespoon olive brine; 2 medium celery stalks, thinly sliced OR ½ English cucumber, halved lengthwise and thinly sliced OR a combination; 1/2 cup lightly packed fresh flat-leaf parsley OR mint OR basil OR dill OR a combination, roughly chopped; 3 ounces feta cheese, crumbled (¾ cup)

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Cook Time: 45 minutes

Total: 45 minutes

Servings: 4

Ingredients

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1½ cups pearled farroKosher salt and ground black pepper1/4 cup extra-virgin olive oil, plus more to serve3 tablespoons red wine vinegar OR white wine vinegar1 cup pitted green olives, roughly chopped, plus 1 tablespoon olive brine2 medium celery stalks, thinly sliced OR ½ English cucumber, halved lengthwise and thinly sliced OR a combination1/2 cup lightly packed fresh flat-leaf parsley OR mint OR basil OR dill OR a combination, roughly chopped3 ounces feta cheese, crumbled (¾ cup)

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Instructions

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Step 1

In a large saucepan over medium, toast the farro, stirring, until lightly browned and fragrant, about 3 minutes. Stir in 6 cups water and 1 teaspoon salt. Bring to a simmer over medium-high, then reduce to medium and simmer, uncovered, stirring once or twice, until the farro is tender with a little chew, about 20 minutes. Meanwhile, in a large bowl, whisk together the oil, vinegar, olive brine and ¼ teaspoon each salt and pepper; set aside.

Step 2

When the farro is done, drain well in a colander. Add the still-warm farro to the dressing and toss. Let stand until cooled to room temperature, stirring once or twice, about 10 minutes.

Step 3

Add the olives, celery and parsley; toss to combine. Add the feta and gently toss once more. Taste and season with salt and pepper, then drizzle with additional olive oil.

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