Hearty, healthy, make-ahead salad for autumn
4 cups cooked farro*
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
2 cups diced raw cauliflower
1 cup corn kernels
1 cup diced red bell pepper
1/2 cup diced red onion
1/2 cup minced herbs (parsley, basil, mint, any combination)
2 tablespoons currants
2 ounces feta cheese
Allow farro to cool to just slightly warm and toss in a large bowl with the olive oil, lemon juice and salt. Mix in the vegetables. Finally, fold in the feta cheese (you don’t want to break it up too much). Taste and add salt if needed.
Refrigerate until ready to serve. Will keep for several days.
*I use a quick-cook farro from H-E-B (Trader Joe’s also carries one). An 8.8 ounce bag cooks up to about four cups of cooked farro.