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1. Place farro in a fine-mesh strainer; rinse under cold water. In a large saucepan bring a large amount of lightly salted water to boiling. Stir in farro; reduce heat. Simmer, uncovered, about 30 minutes or until tender, stirring occasionally. Drain; set aside to cool for 30 minutes.
2. Meanwhile, to toast pine nuts, heat a dry small skillet over medium-low heat. Add pine nuts; cook for 2 to 3 minutes or until toasted, shaking skillet frequently to ensure even browning. (Pine nuts can burn quickly, so watch them closely.) Transfer nuts to a dish to cool.
3. In a large bowl gently combine cooked farro, tomato, cucumber, red onion, and pine nuts. For dressing, in a small bowl whisk together oil, garlic, lemon peel, lemon juice, salt, and pepper.
4. Pour dressing over farro mixture; add parsley, cilantro, and mint. Stir gently to combine. Cover and chill for at least 1 hour or up to 6 hours before serving. If desired, top each serving with feta cheese. Serve with lemon wedges to squeeze over all.