Name: EFK Mediterranean Grain Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 1/2 cups pearled farro, rinsed; 4 1/2 cups water or low-sodium stock; 1 tsp kosher salt, divided; 1 1/2 cups diced cucumber; 1 1/2 cups halved cherry tomatoes; 1/2 small red onion, finely diced; 3/4 cup pitted Kalamata olives, halved; 4 oz feta, crumbled; 1/3 cup chopped flat-leaf parsley; 2 tbsp chopped fresh mint; For the dressing:; 1/3 cup extra-virgin olive oil; 1/4 cup fresh lemon juice; 1 tbsp red-wine vinegar; 1 garlic clove, finely grated; 1 tsp Dijon mustard; 1/2 tsp dried oregano; 1/2 tsp black pepper

Directions

1. Bring farro, water or stock, and 1/2 teaspoon salt to a boil. Reduce to a lively simmer and cook until tender but chewy, about 20–30 minutes depending on the farro. Drain well and cool 10 minutes.
2. Whisk olive oil, lemon juice, vinegar, garlic, Dijon, oregano, remaining salt, and pepper in a large bowl.
3. Add warm farro and toss so it absorbs the dressing. Cool to room temperature.
4. Fold in cucumber, tomatoes, red onion, olives, feta, parsley, and mint. Taste and adjust seasoning. Serve at room temperature or chilled.

Equipment

Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; medium saucepan; fine-mesh strainer or colander; large mixing bowl; whisk

Food safety & storage

Cool cooked grain promptly and refrigerate the finished salad within 2 hours. Keep chilled and use within 3–4 days.

EFK Mediterranean Grain Salad

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.