Ingredients:

  • 1 cup (200g) pearled farro, rinsed well
  • 4 cups (950ml) water
  • 1/2 teaspoon (3g) kosher salt
  • 1 English cucumber, peeled, seeded, and diced
  • 1 pint (450g) cherry tomatoes, halved or quartered if large
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 1/4 cup (15g) fresh mint leaves, roughly chopped
  • 1/4 cup (15g) fresh parsley leaves, roughly chopped
  • 2 tablespoons (10g) fresh basil leaves, roughly chopped
  • 1/4 cup (20g) thinly sliced red onion
  • 1/4 cup (60ml) fresh lemon juice (from about 2 lemons)
  • 1/2 cup (120ml) extra virgin olive oil
  • 1 clove garlic, minced
  • 1 teaspoon (5ml) honey or maple syrup (optional, for sweetness)
  • 1/2 teaspoon (3g) kosher salt, or to taste
  • 1/4 teaspoon (1g) black pepper, freshly ground, or to taste

Instructions:

  1. Bring water and salt to a boil in a medium saucepan. Add the farro, reduce heat to a simmer, and cook until tender but still chewy, about 25-30 minutes. Drain well in a colander and rinse with cold water to stop the cooking process. Spread out on a baking sheet to cool slightly.
  2. While the farro cooks, chop the cucumber, tomatoes, olives, red onion, mint, parsley, and basil as directed.
  3. In a small bowl, whisk together the lemon juice, olive oil, garlic, honey (if using), salt, and pepper.
  4. In a large mixing bowl, combine the cooled farro, cucumber, tomatoes, olives, red onion, mint, parsley, and basil.
  5. Pour the lemon vinaigrette over the salad and toss gently to combine.
  6. Taste the salad and adjust seasoning (salt, pepper, lemon juice) as needed.
  7. For best flavor, chill the salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld.