VegWorld Magazine - Mrs. Plant's Mediterranean Farro Salad

One of my recipes is included in this month's VegWorld Magazine. You have to check out this amazing magazine. It's loaded with recipes, education, stories, product reviews, etc. You will love it!

Mrs. Plant’s Mediterranean Salad
1 package of Trader Joe’s 10-minute Farro, cooked according to package directions OR 1 ½ cups of cooked farro (cooking instructions, below), cooled
1 cucumber, peel and remove center core, then dice
1 small zucchini, diced very small
1 cup of cherry or grape tomatoes, chopped into quarters
½ yellow bell pepper, diced small
½ red bell pepper, diced small
¼ red onion, diced finely
¼ cup of Kalamata olives, chopped
¼ cup of black olives, chopped
¼ cup fresh basil, cut into thin ribbons

Dressing:
2 T. fresh lemon juice
1 T red wine vinegar
2 T. of the brine from the Kalamata olives
1 garlic clove
1 Medjool date, pitted
1/2 t. oregano
½ t. chia seeds
¼ t. salt
¼ t. black pepper

Cooking Farro:
Add 2 1/2 cups water and 1 cup of farro to a saucepan, bring to a boil, then simmer for 25-40 minutes until it reaches an al dente texture. This will probably make more than you need, but the yield varies in size so you want to make sure you have enough for the recipe (1 ½ cups of cooked farro).

Directions:
In a large bowl or container, combine cooked and cooled farro with the cucumber, zucchini, peppers, tomatoes, olives and basil.
In a small cup-style blender, combine the dressing ingredients and blend until the date is pulverized well. Pour the dressing into the salad and stir well to coat. Add salt and pepper to taste. Refrigerate before serving.