Farro Salad with Feta, Cucumber, Radish and Dill

Serves 6

• 1 ½ cups farro
• 4 cups water
• 1 Tbsp olive oil
• 1 cup feta, cut in ½” cubes
• 1 cucumber, halved and sliced crosswise
• 1 cup thinly sliced radishes
• ⅛ cup chopped dill
• ⅛ cup lemon juice
• ¼ cup extra virgin olive oil
• kosher salt and freshly ground pepper
• mint leaves for garnish

1. Measure 1 and 1/2 cups farro into a fine mesh sieve and rinse with cold water. Drain. Transfer to a medium sized pot with 4 cups lightly salted boiling water. Reduce heat to low, cover and cook for 25-30 minutes until it is softened but still chewy. Use a fork to gently fluff in the butter or olive oil, if using. Cool to room temperature.

2. Add cucumber, radishes, dill, feta.

3. In a small bowl whisk lemon juice and olive oil together, season with salt and pepper and gently combine with other ingredients.