Ingredients

• 2 cup farro, cooked and cooled
• 1 cup pomegranate arils
• 1 cucumber, diced
• 1 red onion, finely diced
• 1 cup cherry tomatoes, halved
• 0.5 cup parsley, chopped
• 0.25 cup mint, chopped
• 3 tablespoon extra-virgin olive oil
• 2 tablespoon lemon juice, fresh
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 0.5 teaspoon garlic powder
• 0.25 teaspoon sea salt
• 0.125 teaspoon black pepper
• 0.25 cup kalamata olives, pitted and halved

Steps

1. In a small bowl, whisk together lemon juice, balsamic vinegar, Dijon mustard, garlic powder, sea salt, and black pepper.
2. While whisking, slowly drizzle in the extra-virgin olive oil until the dressing emulsifies and becomes well combined.
3. On a cutting board, dice the cucumber, red onion, and cherry tomatoes into evenly-sized pieces.
4. Roughly chop the fresh parsley and mint and set aside.
5. Transfer the cooled cooked farro to a large mixing bowl.
6. Add the diced cucumber, red onion, cherry tomatoes, and kalamata olives to the farro.
7. Pour the prepared dressing over the grain and vegetables and toss gently to combine.
8. Fold in the chopped parsley and mint until evenly distributed throughout the salad.
9. Add the pomegranate arils gently on top and toss lightly to incorporate without crushing them.
10. Taste and adjust seasoning with additional salt and pepper if needed before serving.