Farro Salad with Arugula

Instructions

1. Cook the farro
   In a medium saucepan, combine the farro and broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20-25 minutes, or until the farro is tender but still chewy. Drain any excess liquid and transfer to a large bowl to cool completely.
2. Prepare the dressing
   In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, and a pinch of salt and pepper until well combined. Set aside to allow flavors to meld while preparing the remaining ingredients.
3. Combine vegetables and farro
   Once the farro has cooled to room temperature, add the arugula, halved cherry tomatoes, diced cucumber, sliced red onion, and kalamata olives to the bowl. Toss gently to combine all ingredients evenly.
4. Add cheese and herbs
   Sprinkle the crumbled feta cheese and fresh basil over the salad mixture. Gently fold these ingredients in to maintain their texture and appearance.
5. Dress and season the salad
   Pour the prepared dressing over the salad and toss gently to coat all ingredients evenly. Taste and adjust seasoning with additional salt and pepper as needed. Let the salad sit for 10 minutes before serving to allow the flavors to develop.
6. Serve and enjoy
   Transfer the salad to a serving platter or individual bowls. For the best flavor and texture, serve at room temperature. This salad can be made up to 4 hours ahead and refrigerated, but bring to room temperature before serving.