When you plant mint in your garden and take no measures to contain it, you’re going to have mint for the rest of your life, no matter how many times you rip it out. What you learn to do is embrace it, and look for as many ways as you can to use it. I have been making this salad on repeat this summer and it’s hearty enough for a full meal. Plus, it’s great to have a container at the ready for a quick and satisfying lunch, and just as easy to pack up on the go.
1 cup farro, uncooked
1/2 lemon, juiced
3 tablespoons extra virgin olive oil
1 can chick peas, drained and rinsed
4 ounces feta (half a whole block, not crumbled), cubed
1/2 jar kalamata olives, chopped
1/2 pint cherry or grape tomatoes
1/4 red onion, diced
8 pepperoncinis, sliced
bunch of mint, leaves torn
salt and pepper to taste
1. Prepare your farro. Rinse grain and combine in a medium pan with 3 cups of water and bring to a boil. Add a little salt and reduce heat, simmering for 20 minutes, or until liquid is absorbed. Remove from heat.
2. Add cooked farro to a mixing bowl and stir in lemon juice, then olive oil.
3. Add the prepared chick peas cheese, feta, olives, tomatoes, onion, pepperoncinis, mint and gently fold with a spatula to combine. Salt and pepper to taste.