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


  1. Make the dressing: Whisk all ingredients together in a small bowl.
  2. 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.
  3. Add the remaining ingredients and the dressing and toss gently to coat.
  4. Divide into meal containers and refrigerate up to 4 days.