Whole-grain farro bulks up this hearty Mediterranean salad. If you like the crunch of fresh red onion but not the full pungency, give the slices a 30-second dip in ice water to tame the flavor; drain and toss in the salad.
1/2 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons finely chopped fresh oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups cooked farro
1/3 cup kalamata olives, pitted and halved lengthwise
1/3 cup thinly sliced red onion
1 1/2 pounds cherry tomatoes, halved
1 1/2 pounds small pickling cucumbers, halved lengthwise and cut into 1/2-inch-thick slices
4 ounces feta cheese, crumbled (about 1/2 cup)
How to Make It
Combine the first 7 ingredients in a large bowl, stirring well with a whisk. Stir in farro and the next 4 ingredients (through cucumbers), and toss gently to combine. Top each serving with feta cheese.