Roasted Broccoli, Farro and Feta Salad

I loved one of the boxed salads from Green Heart Foods in San Francisco that I tasted at the screen printing class I took recently. It was so tasty I tried to recreate it~ this is a simpler version (ie., doesn't include "preserved lemon" that they had in their version), but is just as delicious! 

Roasted Broccoli, Farro and Feta Salad

2/3 cup dry farro

4 tablespoons extra virgin olive oil, divided (2 T for roasted broccoli, 2 T for dressing)

1 pound broccoli florets, roasted

2 tablespoons red wine vinegar

1 garlic clove, minced

1/2 cup crumbled feta 

1/2 cup cherry tomatoes, halved

kosher salt and pepper to taste

Cook farro according to instructions (I used Trader Joe's Farro like I did in this recipe). While cooking farro, toss broccoli with 2 tablespoons olive oil on foil lined bakng sheet, add kosher salt and pepper to taste and roast in 400° oven for 15-20 minutes.

Make dressing: put minced garlic and 2 tablespoons red wine vinegar in jar. Let sit (to "cook" garlic) for 10 minutes. Add 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and shake. 

Put cooked farro in bowl, add cooled roasted broccoli, feta, and cherry tomatoes. Pour dressing all over ingredients and let "marinate" for a few hours before serving.  Enjoy!

Farro salad was a perfect addition to dinner with grilled salmon and green beans