Charlotte County Health Fair Mediterranean Farro Salad
A light idea for the hot days ahead!

Yield: about 3 c. (6 – ½ c. portions)

1 c. dried Farro Perlato (Italian Pearled Farro*) (yields about 2 c. cooked)
6 oz. (1 pkg.) Athenos® or other brand Reduced Fat Natural Feta Cheese, ¾” diced
1 oz. (about 8 ea.) pitted Kalamata olives, sliced in half lengthwise
1 medium (3 ½ oz.) vine ripened tomato, seeded and ½”diced
2 oz. peeled seedless cucumber, diced
3 whole fresh basil leaves, chopped into thin strips (Chiffonade)
1 tsp. minced fresh Italian (flat leaf) parsley
2 tbsp. fresh lemon juice
1 tbsp. olive oil
1 fresh garlic clove, minced
Freshly cracked black pepper to taste

1. Prepare Farro according to package directions: Soak overnight then cook in a large pot of boiling water 30 minutes. Drain and chill until ready to make salad.
2. In a 1 ½ qt. mixing bowl combine chilled faro with Feta, olives, tomato, cucumber, basil and parsley.
3. In small separate bowl whisk together lemon juice, olive oil, garlic and pepper. Toss dressing well into salad. Chill, covered, until ready to serve.

• If Farro is not available, pearled barley, wheatberries or spelt can be substituted
• Serving suggestion: Serve with toasted whole grain pita chips. Top with grilled shrimp for a  summer dinner entrée.