This is a great salad for early summer. Fresh vegetables really play up the nutty, rich flavor of farro. We can’t wait to make this again when we have fresh tomatoes.
- 1 cup farro
- 1/2 cup diced cucumber
- 1/2 cup cooked corn kernels (preferably grilled)
- 1/4 cup diced kalamata olives
- 1/2 cup chopped parsley
- 1 tbsp lemon juice
- 1/4 cup olive oil
- 2-3 oz crumble feta (optional)
Soak farro overnight. Drain. Bring four cups of water to a boil and add farro. Cook until tender, about 20-25 minutes. Drain and rinse in cold water. Place in a large bowl and toss with olive oil. Add remaining ingredients and stir to incorporate. Serve warm or at room temperature.