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Place farro in a fine-mesh strainer; rinse under cold water. In a large saucepan, bring a large amount of lightly salted water to a boil. Stir in farro; reduce heat. Simmer, uncovered, for about 30 minutes or until tender, stirring occasionally. Drain; set aside to cool for 30 minutes.
Meanwhile, heat a dry small skillet over medium-low heat. Add pine nuts; cook for 2 to 3 minutes or until toasted, shaking the pan frequently to ensure even browning. (Pine nuts can burn quickly, so watch them closely.) Transfer the nuts to a dish to cool.
In a large bowl, gently combine the cooked farro, tomato, cucumber, red onion and the pine nuts. In a small bowl, whisk together oil, garlic, lemon zest, lemon juice, salt and pepper.
Pour the dressing over the farro mixture; add parsley, cilantro and mint. Stir gently to combine. Cover and chill for at least 1 hour or up to 6 hours before serving. If desired, top each serving with feta. Serve with lemon wedges.