Ingredients

½ cup farro
2 Tbsp Tuscan Herb olive oil
1 Tbsp Meyer Lemon olive oil
½ cup chopped flat-leaf parsley
1 cup grape tomatoes, halved
1 Tbsp diced onion
2 Tbsp crumbled feta cheese

Instructions

Cook the farro in 1¼ cups boiling water, following the package directions. Let cool then fluff in the saucepan.

In a small bowl, whisk the olive oils with the parsley (but keep a little bit of parsley for your garnish).

Add the farro and toss to combine well. Toss in the tomatoes and onion and continue to mix well. Top with the feta and a sprinkle of parsley.

Enjoy fresh or let it sit in the fridge overnight to allow the flavors to develop.

Source:

THE OLIVE OIL & VINEGAR
LOVER'S COOKBOOK
Emily Lycopolus