Farro Salad with Oven Dried Tomatoes, Chantrelles, and Feta

I absolutely love farro.  I especially love making farro salads that can be eaten warm or cold and get better as they sit.  They are easy to put together, filling, delicious, and healthy!  You can totally customize this salad with other veggies as well.  Its versatile! 

Ingredients

4 cups water
10 ounces farro (about 1 1/2 cups)
2 teaspoons salt, plus more to taste
1 cup oven dried tomatoes, chopped or1 pound tomatoes, seeded and chopped
1/2 sweet onion chopped

1/4 lb. chantarelles, chopped

3 calabrian chilies, chopped or 1 tbs chili flake
1/4 cup snipped fresh chives
1/4 cup finely chopped fresh Italian parsley leaves
1 large garlic clove, minced
2 tablespoons balsamic vinegar
Freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 cup feta cheese

Preparation

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. 

 

While farro is cooking, saute the mushrooms in 2 tablespoons of olive oil until tender, seasoning with salt and pepper to taste. 

 

Add the tomatoes, onion, chilis, chantarelles, chives, and parsley to the farro, and toss to combine. 

In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat. 

 

Top with feta cheese.

The salad can be refrigerated overnight.