"This versatile mediterranean dish may be served hot or cold. Infused with fresh basil, oregano and parsley, cerignola olives and bold ricotta will dance in your mouth...."
INGREDIENTS
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1 cup Farro
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2 cups Water
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¼ tsp Salt
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1 cup Ricotta Salata
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1 cup Cerignola Olives
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2 Tomatoes
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½ cup Basil
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⅔ cup Italian Flat Leaf Parsley
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1 clove Garlic
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1 Tbsp Oregano
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¾ tsp Lemon Rind
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3 Tbsp Extra-virgin Olive Oil
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2 Tbsp Lemon Juice
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2 Tbsp Canola Oil
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1 Tbsp White Vinegar
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1½ tsp Lemon Zest
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1½ tsp Dijon Mustard
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1½ tsp Honey
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1 Clove Garlic
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¼ tsp Salt
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¼ tsp Black Pepper
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1½ tsp Oregano