Greek farro salad with cucumber, olive, bell pepper, fresh herbs, feta, chickpeas, and a simple vinaigrette.
Add the quick-cooking farro and chicken broth to a medium-sized saucepan. Bring to a simmer and cook according to the package directions. Once cooked, drain the remaining chicken broth and set aside to cool slightly.
In a small mixing bowl, add the olive oil, red wine vinegar, lemon juice, garlic cloves, and shallot. Mix to incorporate and then season with salt and pepper. Taste and adjust the seasoning as needed. Set aside.
Add the cooked farro, the cubed cucumber, cubed red bell pepper, rinsed chickpeas, and kalamata olives into a large mixing bowl. Pour the dressing over the farro and stir to combine the ingredients together. Sprinkle the chopped basil and oregano over the top and stir to incorporate.
If desired, transfer the salad to a serving bowl. Crumble the feta cheese over the top of the salad and add a few cranks of freshly cracked black pepper over the top. Serve right away or chill and enjoy cooled. This salad is great on its own or alongside a serving of grilled chicken for dinner.
Quick grilled chicken recipe: pat two small chicken breasts dry with a paper towel Drizzle olive oil over both sides of the chicken breasts and season with salt and pepper. Preheat your grill to high (for about 10 minutes) and then place each breast directly on the grate. Grill for 5-7 minutes on the first side, flip, and cook on the second side for 4-6 minutes. Remove from the grill and let rest before serving.