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Farro or Spelt Berry Salad Jars

adapted from Timeless Natural Food’s Jimbo’s Mediterranean Farro Salad

Servings: 6
Ingredients
Salad
  • 1½ cups uncooked semi-pearled farro (Timeless Food) or sprouted spelt berries (Conservation Grains)
  • 3 cups water
  • ¼ teaspoon Kosher salt
  • 3 cups mixed fresh and preserved vegetables (for example: steamed broccoli florets, green beans, or diced cucumber; pitted Kalamata or oil-cured olives; sliced red bell pepper or roasted red bell pepper; sliced sun-dried tomatoes; sliced pickled peppers; finely chopped scallion or chives; thinly sliced red onion or pickled onions
  • 4 ounces feta, crumbled into large chunks Amaltheia Organic Dairy
Dressing
  • 4 tablespoons sherry vinegar
  • ½ teaspoon Dijon mustanrd
  • ½ teaspoon freshly ground black pepper
  • a couple pinches flaky salt
  • 4 tablespoons olive oil
Instructions
Salad

  1. In a skillet set over medium heat, toast the farro or spelt berries for a couple minutes, just until fragrant and beginning to brown. Bring the water to boil in a medium saucepan. Add the toasted farro or spelt berries and salt. Lower heat to maintain a gentle simmer and then cover. Cook until grains are tender, about 15–20 minutes; drain off any excess water. Transfer cooked grain to a large bowl and let cool.

  2. While the grain is cooling, make the dressing in a small jar: Whisk to combine the vinegar, Dijon, pepper, and salt. Then, while continuing to whisk, drizzle in the olive oil.

  3. Add the vegetables to the cooled grain. Drizzle with the dressing and mix to combine. Crumble in the feta and mix gently. Store refrigerated; it keeps well for several days.

    For an on-the- go lunch, pack into a jar or canister with a handful of spinach or arugula on top.