Farro Salad: Insalata di Farro

1 cup farro

4 cups water

1 teaspoon salt, plus salt to taste

4-6 radishes, trimmed and thinly sliced

2 tomatoes, chopped

1 small cucumber, chopped

2 ribs celery, chopped

1/4 cup fresh basil leaves, cut into narrow strips

3 tablespoons olive oil

Zest of 1 lemon

Juice of 1/2 lemon

4 hard-boiled eggs, peeled and quartered

In a bowl, combine the farro with water to cover. Let soak for 2 hours. Drain and pour into a large pot with the 4 cups water. Bring to a boil and cook, uncovered, until very soft, about 40 minutes. (Cooking time may vary as much as 10-20 minutes.)

Drain and pour into a large bowl. Add the radishes, tomatoes, cucumbers, celery, basil, olive oil, lemon zest, lemon juice, salt and pepper and toss well. Place on a serving platter. Arrange the egg quarters around the edge of the platter. Chill and serve.