Preparation Steps

• Bring a medium pot of salted water to a boil and add the farro. Simmer until tender but still chewy, about 20–25 minutes for pearled farro. Drain and return to the pot off the heat.
• While the farro cooks, combine 1 tablespoon olive oil, minced garlic, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper and the dried oregano in a shallow dish. Add chicken breasts and turn to coat; let sit at room temperature for 10–15 minutes.
• Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and sear the chicken 5–7 minutes per side until golden and an instant-read thermometer reads 160°F. Transfer to a cutting board and let rest 8 minutes (carryover will bring it to ~165°F).
• While the chicken rests, toast the pine nuts in a small dry skillet over medium, stirring, until fragrant and lightly browned, about 2 minutes. Set aside.
• Whisk together the remaining olive oil, 2 tablespoons lemon juice, the sumac, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to make the dressing.
• Toss the hot drained farro with half the dressing so the grain absorbs flavor and cools slightly. Fold in chopped parsley to distribute freshness through the grain.
• Cut rested chicken into slices. In a large bowl, combine the dressed farro, cucumbers, tomatoes, red onion, and olives. Add the chicken slices on top and drizzle remaining dressing over the assembled bowl.
• Scatter crumbled feta and toasted pine nuts over each serving. Taste and adjust seasoning with extra lemon juice, salt, or pepper if needed, then serve warm or at room temperature.