A fresh salad or side with the ancient grain farro, inspired by the delicious kitchen salads of Israel. —FamilyStyle Food
mini cucumbers, diced
cherry or grape tomatoes
garlic clove, finely chopped
Juice of 1 lemon
extra virgin olive oil
Handful each fresh basil and parsley leaves, chopped
crumbled feta cheese
In This Recipe
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.
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.
Add the warm drained farro to the tomato mixture, sprinkle the herbs over and toss together. Crumble the feta cheese over the salad.