**This dish is an all-time favorite of mine in the summer. I love the flavors from all of the different ingredients. Farro is such a versatile grain and can be incorporated into a lot of different dishes. It has good protein, it’s high in fiber, and provides a ton of added nutritional value. This is a perfect recipe that you can make ahead and have prepared for a big crowd at a cookout or dinner party. I love making this and having it on hand for leftovers for lunch for the next two days. 

Prep Time: 5 minutes

Cooking Time: 30 minutes

Serving Size: 6 

Ingredients:

• 1 cup of farro 
• 1.5 pounds of salmon fillets (cooked & shredded into bite-size pieces) 
• 1/2 cup apple cider vinegar
• 2.5 tablespoons soy sauce
• 2 garlic cloves (chopped)
• 1/2 cup honey 
• 2/3 cup olive oil
• salt and pepper
• 1/3 cup feta cheese (chopped/crumbled)
• **optional: dried cranberries
• **optional: fresh parsley (chopped)

Directions: 

1. Cook your salmon (grill, oven, stovetop) and chill in the fridge for at least 30 minutes.While the salmon is cooking, prepare your farro on the stovetop and chill in the refrigerator as well.
   
2. While the salmon and farro are in the refrigerator, start on the dressing. In a blender, mix up the vinegar, soy sauce, honey, garlic, and salt/pepper. Add in the olive oil and pulse a few times to finish it off. 
3. In a large bowl, mix the salmon shreds and farro together. Add in the feta cheese and cranberries until everything is evenly distributed. Add the dressing in and mix it all together. It’s best if it can sit in the refrigerator for a little bit before eating. 
4. Top it off with some fresh parsley flakes when you are ready to serve!