Farro Salad with Tomato, Red Onion and Green Olives

1 cup farro (a type of wheat) or pearl barley
¾ tsp sea salt
1 bay leaf
½ red onion chopped
2 ripe tomatoes, peeled, seeded and chopped
¾ tsp fresh marjoram OR ½ tsp dried oregano
¼ cup chopped Italian parsley or 1 TBS dried parsley
½ cup pitted green olives, chopped
4 TBS olive oil
2 TBS red wine vinegar
Salt and pepper to taste

Put the farro, ¾ tsp. sea salt, and the bay leaf in a 3-quart, heavy-bottomed pot and add 6 cups of water. Bring to a boil over high heat, then turn down to a simmer.
Simmer, partially covered, for 25 to 35 minutes, or until the grain is tender but still offering some resistance to the tooth. Drain, then spread the farro out on a sheet pan to cool. Remove bay leaf.
Once the farro has cooled, mix with the remaining ingredients in a large bowl. Serve at room temperature

Nutrition information based on 6 servings
Per serving
155 calories
12.4 g total fat
0 mg cholesterol
589.4 mg sodium
113.4 mg potassium
12.8 g carbohydrates
2 g protein

For added protein, sprinkle crumbled feta cheese over salad.

Recipe from culninate.com