Ingredients
- 1-1/2 cups Farro Cooked
- 1 Can Garbanzo Beans Drained and rinsed
- 1/2 Cup Red Onion Diced
- 3/4 Cup Red Bell Pepper Chopped
- 3/4 Cup Cubalelle Pepper chopped
- 1/2 Cup Black Olives Sliced
- 1-1/2 Cups Grape tomatoes Sliced
- 1/4 Cup Shredded Italian Cheese Blend Plus more for serving
Light Balsamic Dressing
- 2 Tblsp. Olive Oil
- 2-3 Tblsp. Balsamic Vinager
- 2 Cloves Garlic Minced
- 1/2 Tsp. Dijon Mustard More to taste
- 1 Tblsp. Fresh Herbs Your choice, finely chopped
- Sea salt and Pepper To taste
Servings:
Instructions
- In a deep glass bowl layer the ingredients beginning with the farro. Layer them at your whim, but aim for appealing color combinations. The only sort of rule is to end with the olives and tomatoes, but again that’s up to you.
- Combine the dressing ingredients in a small jar with a tight fitting lid. Shake well until everything has blended together.
- Pour the dressing over the layered salad. Cover with plastic wrap and chill for at least 4 hours or as long as overnight.
- When ready to serve, top with the shredded cheese. Sprinkle with a few fresh herbs if that tickles your fancy, and serve.
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