Instructions

• Rinse the farro under cold water to remove any dust.
• Place the rinsed farro and water in your pressure cooker. Lock the lid and set it to build pressure.
• Once the float valve pops up, start the timer and cook for 10 minutes under high pressure.
• Release the pressure quickly once the cooking is done by carefully turning the valve.
• Open the lid safely and drain any excess water. Let the farro cool.
• In a large bowl, combine farro with tomatoes, onion, parsley, and feta.
• Whisk olive oil, red wine vinegar, salt, and pepper together, then pour over the salad.
• Toss the salad well and serve immediately or chill for later.