Rinse the Farro: Place the farro into a fine-meshed sieve and rinse it under cold running water for about 30 seconds, swishing it gently. This helps remove any impurities. Drain it well.

Cook the Farro: Bring a small pot of heavily salted water to a boil over medium-high heat. Add the farro, return to a boil, then lower the heat to medium-low. Cover and simmer, stirring occasionally, until tender, about 15-20 minutes. Once cooked, drain and allow it to cool.

Prepare the Dressing: While the farro is cooking, whisk together the olive oil, lemon juice, minced garlic, salt, oregano, and black pepper in a large bowl. This creates a flavorful dressing for your kale.

Massage the Kale: Add the chopped kale to the bowl with the dressing. Use your hands to massage the dressing into the kale until it softens slightly. This step really enhances the flavor and texture!

Combine Ingredients: Add the cooled farro on top of the massaged kale, then gently fold in the halved grape tomatoes, crumbled goat cheese, and sliced shallots. Toss everything together lightly to combine.

Serve or Chill: You can serve your salad immediately or refrigerate it for a cooler option—either way, it will be delicious!