Mediterranean Farro Salad | Ohio State Medical Center

Ingredients

• 8 ounces farro, dry
• 1 cup baby spinach leaves, gently chopped
• 1 red bell pepper, chopped
• 1 cup cucumber, diced
• 3/4 cup red onion, diced
• 4 ounce can sliced black olives
• 3 ounces feta cheese
• 1/2 cup olive oil
• 1/2 lemon, juiced
• 1 teaspoon fresh oregano
• 1 teaspoon fresh basil
• 1 teaspoon fresh parsley
• 1 teaspoon fresh dill
• Salt and pepper, to taste