for 4 servings
3 ½ cups of farro (350 g), cooked
1 ½ cups of lentils (300 g), cooked
1 cup grape tomatoes (150 g), halved
1 cup cucumber (135 g), diced
½ cup yellow bell bell pepper (50 g), diced
½ cup red bell pepper (50 g)
⅓ cup fresh parsley (15 g), chopped
⅓ cup of olive oil (80 ml)
2 tablespoons of red wine vinegar
2 tablespoons of lemon juice
1 teaspoon of Dijon mustard
1 clove garlic, chopped
1 teaspoon Italian seasoning
½ teaspoon of salt
¼ teaspoon pepper
fresh arugula, to taste, optional
In a medium bowl, mix the farro, lentils, tomatoes, cucumber, yellow bell pepper, red bell pepper and parsley.
In a measuring cup or small bowl, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, Italian seasoning, salt and pepper and whisk until well blended.
Pour the dressing over the farro salad and toss until well blended.
Divide the farro salad into airtight containers with the arugula, if using. Refrigerate for up to 5 days.