Not sure if there is a person out there who can’t get down with a farro salad. I have made them a million different ways from PACKED with ingredients like my *very ancient* (but still yummy) recipe FARRO SALAD WITH SHAVED BRUSSELS SPROUTS, PEPITAS, & FETA to this slightly more simple one. The thing I like most about farro salads is, if I have the farro, the rest of the ingredients sort of fall into line… whatever they may be. Also, it’s super filling, yet light, and always impresses a crowd. Which, by the way, is the amount of people this recipe feeds: A CROWD. The only extra step with this one is the quick pickled onions. But I swear they’re quick and I swear they’re worth it. Not to mention you will have 1/3 of your dressing done and done!