Mediterranean Farro Salad

• 1 cup farro

• 1 red pepper, cut into 1/2 inch chunks

• 1 zucchini, cut into 1/2 inch chunks

• 1/2 lb cremini mushrooms

• 1/2 pint cherry tomatoes, halved

• 1/2 cup crumbled feta cheese

• 1/4 cup toasted pine nuts

• 3 tbsp each white balsamic vinegar and extra virgin olive oil

• salt and pepper

• 4 hard boiled eggs, halved.

Boil water in a 4 quart saucepan with 1 tbsp salt. When the water is boiling, add the farro. Cook farro for 18 minutes till al dente. Drain and allow to cool. In a large bowl mix the remaining ingredients. Add the farro, season with salt and pepper. Serves 2-3 people.