Grant's Farro Salad I buy emmer farro in bulk at Central Market in Shoreline. 1-1/2 cups dry emmer farro, cooked as below (or green lentils 3 cups water per cup lentils, 15 min hi pressure) Dressing: EITHER juice of 2-3 large lemons 4-6 tablespoons premium olive oil (the good stuff) 1 large fresh clove of garlic, crushed 1/2 tablespoon oregano OR 1 tablespoon dijon mustard (not the super sharp kind) 1/4 cup vinegar (any kind, I use apple cider vinegar for everything) 1/4 to 1/2 cup quality olive oil (depending on how tart you like it) 1 large fresh clove of garlic, crushed (careful! can make it too intense) 1/2 tablespoon oregano 1/4 teaspoon salt big pinch ground black pepper Salad: 1 red onion, minced and lightly sauteed 1 red bell pepper, seeds and pith removed, chopped 1/2 to 1 cup kalamata olives, pitted & chopped 1/4 cup capers 1/4 cup walnuts, toasted and chopped 1/4 cup dried cranberries 8-12 ounces crumbled feta cheese Put the dressing ingredients in a jar with a tightly-fitting lid and shake to mix thoroughly. Combine all other ingredients except the farro. Mix with dressing and let sit for an hour. Combine cooked and drained farro with mixture. Let cool, then refrigerate overnight. How to cook Emmer Farro Stovetop method: Soak overnight in cold salted water to cover in a saucepan. Bring to a boil and simmer for about an hour, checking occasionally for doneness. When done, drain and let cool. OR Pressure cooker method: Use about 3 cups of water to one cup of farro in the pressure cooker. With the weight off, heat until steam comes out. Then put the weight on and cook. Cook ten minutes if you let the cooker cool slowly, or 15 minutes if you quick cool it. Even if you do not presoak it, the farro still comes out okay. This from New York Times: 1 cup farro 1 cup apple cider 2 teaspoons kosher salt, more as needed 2 bay leaves In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, then discard bay leaves.