Ingredients

Scale

For the Farro Salad:

8.8 oz Farro (One package of the 10-minute farro from Trader Joe’s OR sub 1:1 ratio of sprouted barley)
3 cup Arugula
1–1.5 cup English cucumber (About half of an English cucumber)
1 cup Red bell pepper (diced)
1 cup Red onion (diced)
1/2 cup Feta cheese
2–3 Grilled Chicken Breasts (optional for extra protein)
1/4 c raisins

For the Tangy Balsamic Vinaigrette:

1/2 cup Olive Oil
2 tbsp Balsamic Vinaigrette (Add one additional if you prefer a really tangy balsamic flavor)
1 tbsp Honey (Add additional honey if you prefer a sweeter and less acidic dressing)
1 tbsp Dijon Mustard (Can sub Tahini as the emulsifier here)
Salt + Pepper to taste

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Instructions

1. Cook your farro

Bring a pot of salted water to a boil (per your package instructions) and add in your farro then cook for 10-12 minutes until softened. Strain and let cool for 10-15 minutes

2. Chop your Vegetables

While your farro is cooking, dice up your bell pepper and onions. Chop up your English cucumber by cutting it in half, then halving it again before chopping to create little quarter slices

3. Make your Vinaigrette

Add your olive oil, balsamic vinegar, dijon mustard, and honey to a small bowl and whisk together until creamy. Add salt and pepper to taste

4. Toss your Salad

Toss your farro, chopped veggies, arugula, and feta in a large bowl, gradually adding in your vinaigrette until your salad is coated to your liking. Top it off with the protein of your choice (I loved grilled chicken).