1-First, cook the farro by boiling 1 cup dry farro in salted water for 20 minutes until it’s tender yet slightly al dente, similar to pasta. Once done, drain and rinse it with cold water to cool it down. While the farro cooks, prepare your veggies and other add-ins to save time.

2-Gathering and Chopping Ingredients While farro is cooking, halve 1 cup cherry tomatoes, dice 1 cucumber, finely chop 1/4 cup red onion and 1/4 cup fresh parsley. In the full recipe, this includes slicing 1 Honeycrisp apple and chopping 3 Medjool dates, which add a sweet touch. Combine the cooled farro with these in a large bowl for even mixing.

3-Making and Adding the Dressing Whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, salt, and pepper in a small bowl. For this recipe, use Maple Dijon vinaigrette as needed, adding half at first to coat the ingredients evenly. Toss everything thoroughly, then adjust with more dressing, sea salt, or black pepper to taste.