Mediterranean farro bowl, feta & olives

Ingredients

• 1 cup pearled farro
• 1 pint cherry tomatoes
• 1/2 cup kalamata olives, torn
• 1 cucumber, chopped
• 4 oz feta, in slabs
• 1 small red onion, thinly sliced
• 2 tsp dried oregano
• Red wine vinegar, olive oil
• Fresh dill

Method

1. Cook the farro

   Boil farro in well-salted water like pasta, 25 minutes, until chewy-tender. Drain and dress with olive oil while warm.

2. Blister the tomatoes

   Sear whole cherry tomatoes in a ripping-hot dry pan until they blister and just start to burst, 3–4 minutes.

3. Quick-pickle the onion

   Soak sliced onion in red wine vinegar with a pinch of salt and sugar while everything else cooks.

4. Make the vinaigrette

   Whisk 3 parts olive oil to 1 part of the oniony vinegar, with oregano and black pepper.

5. Assemble

   Fold farro with tomatoes, cucumber, olives and onion. Top with feta slabs, dill and a final drizzle.