Kale and Farro Salad with Feta
Ingredients
- 1 cup farro
- 2 cups packed torn Tuscan kale leaves (about 2 ounces)
- ¼ red onion, finely diced (about ¼ cup)
- ¼ cup packed mint leaves, thinly sliced, plus whole small leaves for serving
- Finely grated zest of 1 lemon, plus 2 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- ¼ cup crumbled feta, preferably French
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