Instructions

• Place 8 oz quick-cooking farro in a small pot and cover with water. Bring to a boil, reduce heat to a simmer, and cook until the farro is softened but still slightly chewy. Drain and set aside to cool slightly.
• In a large bowl combine 3 cups chopped baby kale, 2 cups diced heirloom tomatoes, 2 cups diced english cucumber, 1 cup diced red onion, 1/2 cup chopped kalamata olives, 1/2 cup chopped parsley, and 6 oz fat free crumbled feta cheese.
• In a small bowl whisk together 1 clove grated garlic, 4 teaspoons dijon mustard, 4 tablespoons balsamic vinegar, 7 tablespoons olive oil, 1 1/2 teaspoons dried oregano, and salt & pepper to taste until the dressing is well combined and slightly emulsified.
• Add the cooked farro to the bowl with the salad ingredients (if the farro is very hot, let it cool briefly before adding).
• Pour the dressing over the salad and toss gently to combine. Taste and adjust salt & pepper to taste.
• Serve immediately, or store the salad in the refrigerator until ready to serve.