Mediterranean Farro and White Bean Tabbouleh with Crumbled Feta

Bring a small pot of salted water to a boil. Add the farro and cook for 20-25 minutes until tender but still possessing a pleasant, nutty chew. Drain well and spread on a baking sheet to cool slightly.

While the farro cools, prepare the vegetables: finely dice the red onion, halve the grape tomatoes, and dice the cucumber into small, uniform cubes.

In a large mixing bowl, combine the cooked farro with the white beans, diced cucumber, tomatoes, and red onion.

Drizzle with the olive oil and sprinkle the za'atar seasoning over the top. Toss gently until the grains are coated and fragrant with the thyme and sumac notes of the za'atar.

Fold in the crumbled feta cheese last so it remains in distinct, creamy pockets throughout the salad.

Serve at room temperature, garnished with an extra pinch of sumac if desired.