Farro Salad

by Annie Copps
Monday, Nov 21, 2016




Ingredients 

  • 3 cups cooked farro (substitute with barley or spelt)
  • 4 to 5 sun- or oven-dried tomatoes, roughly chopped
  • 1/3 cup crumbled feta cheese
  • 6 to 8 basil leaves, roughly chopped
  • 2 to 3 scallions, finely chopped
  • 1/4 cup olive oil
  • 1 tablespoon red-wine or balsamic vinegar

 

Directions

In a medium bowl or zip-top bag, combine ingredients until well mixed.

About the Author

Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

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