Chop up the whole lemon and put it in your salad. Yep!
1 lemon, halved, seeds removed, finely chopped , plus more juice if desired2 cups coarsely chopped mint and/or cilantroCook farro in a large wide pot over medium heat, stirring often, until golden brown and toasted , about 4 minutes. Remove pot from heat and pour in cold water to cover grains by 1"; throw in a generous amount of salt . Set pot over medium-high heat and bring water to a boil.
Meanwhile, using the side of a chef’s knife, coarsely crush olives to break them up into large craggy pieces; discard pits. Place in a large bowl and add chopped lemon and shallots. Toss to combine; season with salt and pepper. Let mixture sit 5 minutes to allow shallots to slightly pickle and flavors to meld.
Heat oil in a small saucepan over medium. Add olive mixture and cook, swirling occasionally, until ingredients are warmed through and shallots are slightly softened, about 4 minutes. Scrape vinaigrette into bowl with farro and toss to combine. Taste grain salad and season with salt, pepper, and a little lemon juice if you want.Grains can be cooked 1 day ahead; let cool, then cover and chill. Salad can be made 6 hours ahead; cover and chill.
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