1 cup uncooked farro
2 medium zucchini
1 small red onion
3 tablespoons exrta-virgin olive oil, divided
¾ teaspoon salt, divided
1 cup grape tomatoes, halved
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
⅛ teaspoon freshly ground black pepper
Recipe and photo courtesy North American Olive Oil Association [2], from Ellie Krieger [3].
Links
[1] https://oldwayspt.org/grain/farro
[2] https://www.aboutoliveoil.org
[3] https://www.elliekrieger.com