- 1 c. farro, cooked to package instructions
- 2 c. spring veggies, cooked (we used asparagus, green beans, peas and edamame)
- 1 lemon, zested and juiced
- ½ c. Mezzetta Castelvetano Olives
- Extra virgin olive oil
- Salt & pepper to taste
- Optional - grated Parmesan
Combine all ingredients together and serve. Great served room temperature, hot or cold.
Chefs note: try adding baby spinach or kale for some added nutrition. Also, delicious topped with some parmesan cheese!