Greek-Style Farro Salad

2 teaspoons extra virgin olive oil
4 tablespoons chopped shallot
5 ounces semipearled farro, about 1 cup (quinoa or wild rice can be substituted but adjust cooking times as needed)
3 cups low sodium vegetable broth
1 cup frozen artichoke hearts, quartered (canned artichoke hearts, drained, rinsed, and squeezed of excess moisture can be substituted)
3 tablespoons red wine vinegar or more to taste (balsamic vinegar can be substituted)
1 tablespoon extra virgin olive oil
3 tablespoons kalamata olives, pitted & chopped
1/4 cup diced red onion (soak in iced water for 20 minutes & drain for a milder flavor)
1 cup English cucumber, diced, about 1/2 a cucumber
1 1/2 cups cherry tomatoes, cut in half or quarters if large grape tomatoes are used
2 tablespoons chopped fresh mint or basil
ground black pepper, as desired
romaine lettuce leaves, as needed
1 1/2 ounces crumbled feta cheese, sheep's milk feta preferred for the best flavor!

In a medium saucepan, with a fitted lid, warm the 2 teaspoons of olive oil. Add the shallots and cook 3-4 minutes or until soft. Add the farro and cook an additional 1 minute to coat the grains with the oil. Pour in the vegetable broth and bring to a boil. Turn down the heat and simmer, covered, for 10 minutes, or until farro is 'chewy tender'. Add artichokes hearts (If using canned artichokes add them after the farro mixture has boiled and cooled.) and return to the boil. Drain and set aside in a large bowl to cool.
In a separate medium bowl, whisk together the vinegar and olive oil. Add the olives, red onion, cucumber, tomatoes, and mint. Toss well to combine.
When the farro is cool, fold the ingredients in the medium bowl into it. Taste and adjust seasonings.
To serve, line a platter with romaine leaves and pile the salad into the center. Top with crumbled feta.

Nutrition Information