Ingredients
1 cup of Farro (Wheat
Berries)
1 cup of grape tomatoes
( sliced in half)
½ cup crumbled Ricotta
Salata cheese
½ cup red onion
chopped
½ cup Kalamata Olives
(pitted)
¼ cup chopped fresh
basil
¾ cup marinated
artichoke hearts ( sliced)
¼ cup sun dried tomatoes ( sliced)
¼ cup of capers (rinsed)
3 cups of arugula
Dressing:
¼ cup of fresh lemon juice
½ cup of extra virgin olive oil
Salt and pepper to taste
2 garlic cloves chopped
1 teaspoon of oregano
Directions
Make the Farro according to the package—set aside to cool. When Farro is cooled, place
in a large bowl and add all the ingredients—mix really well. Whisk together all the
dressing ingredients and mix into the salad. Adjust the seasoning according to your
taste. Refrigerate for a couple of hours.
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