- 1 cup farro, cooked to package instructions
- 2 cups spring vegetables, cooked (we used asparagus, green beans, peas and edamame)
- 1 lemon, zested and juiced
- 1/2 cup Mezzetta® Pitted Italian Castelvetrano Olives or your favorite green Mezzetta® olives
- extra virgin olive oil
- salt and pepper, to taste
- Optional - Top with grated Parmesan cheese
Combine all ingredients together and serve. Great served room temperature, hot or cold.
Chef's Notes: Try adding baby spinach or kale for some added nutrition. Also, delicious topped with some Parmesan cheese!