Summer Farro Salad

Directions

1.Cook the farro. You can either cook it the traditional way by adding 4-6 cups of water in a pot. Let it come to a boil, then add a teaspoon of salt. Add the farro and cook it for about 25 minutes or until soft and the consistency you prefer. You can also cook it in the Instant Pot (especially nice to do on a hot day!). The ratio of farro to water is about 1:2. I prefer a bit more water to avoid the farro becoming too sticky. Add a teaspoon of salt , close the lid and set it on Manual for 10 minutes. Allow a natural pressure release of 5-6 minutes, then   a quick release. Drain the farro in a colander and allow to cool. 2.While the farro is cooling, prep the other ingredients. Slice the cherry tomatoes in half. If they are particularly small, leave them whole. Slice the kalamata olives and set aside. Prepare the red onions and kale by chopping them finely. Once the the farro has cooled, add all the ingredients including the raisins. Season with salt and pepper to taste. Dress it with olive oil and the juice of 1/2 lemon. Start with this amount and then increase to suit your taste. Cover and refrigerate.