Spring Garden Lemon Herb Farro Salad

Ingredients

• farro1 cup
• water3 cups
• cucumber, diced1 cup
• radishes, thinly sliced1/2 cup
• cherry tomatoes, halved1 cup
• baby spinach2 cups
• fresh dill, chopped2 tablespoons
• fresh parsley, chopped2 tablespoons
• feta cheese, crumbled1/2 cup
• olive oil3 tablespoons
• lemon juice2 tablespoons
• honey1 teaspoon

Method

1. 1Rinse the farro, then simmer it in water until tender but still pleasantly chewy, about 18–20 minutes.
2. 2Drain any excess water and spread the farro on a plate for a few minutes so it cools slightly.
3. 3In a large bowl, whisk olive oil, lemon juice, honey, and a pinch of salt and pepper.
4. 4Add cucumber, radishes, tomatoes, spinach, dill, and parsley to the bowl.
5. 5Fold in the warm farro and toss until everything is lightly coated and the spinach just begins to soften.
6. 6Top with feta and taste for seasoning before serving at room temperature.

Tips

• Cook the farro just until tender so the salad stays light and festive.
• If you want extra richness, add sliced avocado right before serving.
• This salad travels well, making it a great choice for a Mother’s Day picnic or buffet.

Nutrition