For the Dressing:
¼ cup Pompeian Organic Robust Extra Virgin Olive Oil, divided
2 Tablespoons white wine vinegar
1 grated garlic clove
1 teaspoon crushed red chili
¾ teaspoon sea salt
½ teaspoon chopped fresh thyme
For the Salad:
1 cup farro
1 cup finely chopped cucumber
1 cup finely chopped tomato
1 cup finely chopped red bell pepper
1 cup chopped fresh parsley (1 bunch)
½ red onion, finely chopped
½ cup crumbled feta cheese
- Make the dressing: Whisk all ingredients together in a small bowl.
- Cook the farro in 3 cups of salted boiling water until al dente, about 20 minutes. Drain, rinse under cold running water and drain again. Transfer to a serving bowl.
- Add the remaining ingredients and the dressing and toss gently to coat.
- Divide into meal containers and refrigerate up to 4 days.