Author Notes
A fresh salad or side with the ancient grain farro, inspired by the delicious kitchen salads of Israel. —FamilyStyle Food
Ingredients
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1 cup
farro
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kosher salt
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2
mini cucumbers, diced
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1 pint
cherry or grape tomatoes
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1/2
garlic clove, finely chopped
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Juice of 1 lemon
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1/4 cup
extra virgin olive oil
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1/4 teaspoon
ground cumin
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Handful each fresh basil and parsley leaves, chopped
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4 ounces
crumbled feta cheese
Directions
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Bring a 3 quarts water to a boil with 1 tablespoon salt; add the farro. Lower the heat to a simmer and cook until the farro has swelled and softened but still has a little bite, about 20 minutes. Drain.
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While the farro cooks, combine the cucumbers, tomatoes and garlic in a large bowl. Add the lemon juice, olive oil, cumin and salt to taste; toss gently.
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Add the warm drained farro to the tomato mixture, sprinkle the herbs over and toss together. Crumble the feta cheese over the salad.
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