Mediterranean Farro Salad

Though we are young at heart (i.e. super immature), my husband and I are now trying to keep up with our metabolisms that are seeming to slow down at a much quicker rate than we would like. In our 20s and early 30s, we could eat anything and not really worry about exercising and we looked fine and felt fine.

My husband turned 40 this year and I am close behind him for closing out this decade and we have noticed changes in our overall health. Which is why we are desperately trying to hold onto any remnants of our youthful selves that we can. My husband has started running everyday and I have joined a pilates studio.

My pilates instructor told me that only about 20% of a healthy lifestyle happens during your workout. 80% happens outside of the class, mostly what you put in your body. Booooo! I want to eat birthday cake every night for the rest of my life. WHY CAN’T I HAVE THIS REALITY? WHY!!!!

Okay, reality in check, the other week, we went to Costco and loaded up on bulk items. I love having a stocked pantry that you can make up all kinds of wonderful meals. In the past  year, my husband and I have started focusing on having healthier pantry items in order to be able to whip up more quality meals for ourselves. During that trip we picked up a large sack of farro to test out and a flat of canned garbanzo beans because my husband has a fabulous hummus recipe that I love. If any of you have farro recipes, send them my way!

Farro tastes like rice and barley mixed together. It has a nice chewiness to it. I made this cold salad out of it which was such a delicious side dish to grilled tri tip, but also can be eaten on its on as a lunch. Anyway, enjoy everyone.

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Ingredients

4 cups water
10 ounces farro (about 1 1/2 cups)
2 teaspoons salt, plus more to taste
1 pound tomatoes, seeded and chopped
1/2 sweet onion chopped
1/4 cup snipped fresh mint
1/4 cup finely chopped fresh Italian parsley leaves
1/3 cup mixed vinaigrette
1 tsp sumac
lemon zest from 1 lemon
lemon juice, whole lemon
1 can garbanzo beans
1/2 cup chopped cucumber
1/4 cup roasted red pepper
2 cloves garlic
1 cup feta

Directions

Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.

Add the rest of the ingredients and toss to combine.

The salad can be refrigerated overnight. Bring to room temperature before serving.

 

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