Farro Salad with Lemon Vinaigrette

from ButterYum

makes 6 servings

Ingredients

• • 2-3 cups cooked farro

  • 1 cup diced cucumbers

  • 1 cup diced tomatoes

  • 1/4 cup sliced scallions

  • grated zest of 1 lemon

  • 6 tablespoons extra virgin olive oil

  • 3 tablespoons freshly squeezed lemon juice

  • 2 tablespoons dried parsley

  • 1 clove garlic, grated or pressed

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly cracked black pepper

Directions

• 1. In a medium mixing bowl, combine farro, cucumbers, tomatoes, and scallions.

  2. medium mixing bowl, whisk together the lemon zest, lemon juice, olive oil, parsley, garlic, salt, and pepper; pour over salad and mix well.

  3. Serve salad at room temperature.

Note

• • Farro grains are cooked in boiling water until tender. I used quick-cooking farrow, which takes about 10 minutes. Larger farrow grains can take up to 30 minutes to become tender. Follow the package directions.