In a pan over high heat sauté onion in olive oil until slightly browned, about 5 minutes.

Reduce heat to medium and add matzo farfel.

Sauté the farfel until it is coated with oil and a bit toasty.

Pour in broth and continue to cook, stirring occasionally until water is absorbed.

After about 5 minutes the farfel will retain a bit of a bite, but you can cook it longer if you prefer a softer consistency.

Transfer farfel to a large bowl and toss with feta, basil, tomatoes and lemon juice.

Drizzle with additional olive oil and finish with fresh cracked black pepper just before serving.