1seedless hothouse cucumber, chopped into bitesize pieces
1/2cKalamata olives, pitted, halved
1can chickpeas, 15 oz, drained and rinsed
1can artichoke hearts, 15 oz, drained and rinsed, chopped
1cparsley, finely chopped
1/2cbasil or mint, finely chopped
2lemons, need zest of 1, juice of 2
1/2cfeta, plus more for topping
Salt and pepper
Cook farro according to package instructions. I used Central Market’s 10 minute farro that I cook in water with some garlic and onion powder. Once cooked, set aside to cool.
Chop all the vegetables and herbs and place them in a large bowl. Add in the cooled farro and toss everything to combine. Pour over the lemon juice, olive oil, lemon zest, salt and pepper. Add in the crumbled feta and toss.
Taste the salad to adjust any necessary seasonings.
Serve chilled with extra feta and lemon zest on top. Enjoy!