While I use tomatoes and cucumbers, you could really throw whatever you may have. Other ideas are broccoli, swiss chard, kale, or zucchini.
- 2 cups uncooked farro*
- 1 large cucumber
- 3 cups sliced cherry tomatoes
- 1/2 cup feta
- 2 tablespoons olive oil
- juice from one lemon
- 1 tablespoon honey
- 1/3 cup shredded basil
- Bring a large pot of water to a boil, add farro, and cook until tender; 15-20 minutes. When farro is done tender (it will still be slightly chewy) drain and place in a large serving bowl.
- Cube cucumber and slice cherry tomatoes in half, toss with farro. Sprinkle feta on top.
- Whisk together olive oil, lemon juice, honey, and basil. Drizzle over salad and lightly toss until salad is coated. Let sit and chill slightly before serving.