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.