Greek Farro Salad with Chickpeas and Feta

Steps

1. 1

   Bring 3 quarts of water and 1 tablespoon salt to a boil. Add the farro and boil uncovered until tender but still pleasantly chewy, 15 to 20 minutes.

2. 2

   While the farro cooks, whisk the vinegar, oregano and 1/2 teaspoon salt in a large bowl, then whisk in the oil. Stir in the red onion and let it sit in the dressing to mellow.

3. 3

   Drain the farro well, shaking off as much water as possible. Add it to the bowl while still warm, toss with the dressing and let cool, stirring once or twice.

4. 4

   Add the cucumber, tomatoes, chickpeas and olives and toss to combine.

5. 5

   Fold in the feta and dill. Taste and add more salt or a splash of vinegar if needed. Serve at room temperature or chilled.