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.