Greek-Style Farro Salad

Heat a medium pot of salted water to boiling on high. Preheat the oven to 450°F. Once the pot of water is boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

While the farro cooks, wash and dry the fresh produce. Drain and rinse the chickpeas. Spread onto a paper towel-lined sheet pan. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Halve the zucchini lengthwise. Transfer to the same sheet pan. Keeping them separate, drizzle the zucchini and chickpeas with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer, with the zucchini cut side down. Roast 18 to 20 minutes, or until the zucchini is tender and the chickpeas are crispy. Transfer the roasted zucchini to a cutting board; when cool enough to handle, thinly slice crosswise. 

While the chickpeas and zucchini roast, grate the cucumber on the large side of a box grater. Transfer to a strainer set over a bowl; sprinkle with salt and stir to combine. Set aside to allow excess water to drain, without stirring, at least 10 minutes. Halve the tomatoes. Cut off and discard the stems of the peppers; remove and discard the cores. Thinly slice crosswise into rings. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Roughly chop the almonds. Roughly chop the parsley leaves and stems. 

In a medium bowl, combine the halved tomatoes, sliced peppers, vinegar, up to half the garlic paste, and a drizzle of olive oil. Season with salt and pepper to taste. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste. 

While the vegetables marinate, using a spoon, press down on the salted cucumber to release as much liquid as possible; discard the liquid. Place the drained cucumber in the bowl and add the yogurt, a drizzle of olive oil, and as much of the remaining garlic paste as you’d like. Stir to combine; season with salt and pepper to taste. 

To the pot of cooked farro, add the cheese (crumbling before adding), roasted chickpeas, and marinated vegetables (including any liquid). Drizzle with olive oil and stir to combine; season with salt and pepper to taste. Divide the tzatziki between two dishes and spread into an even layer. Top with the finished farro, sliced zucchini, and chopped almonds and parsley. Enjoy!