Serves 4 to 6
1 cup farro
sea or kosher salt
2 medium-sized english cucumbers
1 small bunch radishes
2 medium garlic cloves, peeled and minced
1/4 cup Ultra Premium Extra Virgin Olive Oil – medium intensity, plus extra for drizzling
3-5 tablespoons white balsamic vinegar – like Thai Lemon Grass-Mint or Sicilian Lemon
1/4 cup chopped mint leaves
1/4 cup chopped dill
2-4 ounces feta , crumbled
Farro should be washed and soaked before cooking. Soak the grains for at least 2 hours in warm water. Rinse well before you start cooking. Boil farro in abundant salted water. The grains should be ready in 25- 30 minutes. After straining, rinse in cold running water to stop the grains from further cooking. Let them cool down and set aside. (The farro can be cooked 1-2 days in advance and refrigerated.)
Slice the cucumbers into 1/8″ thick slices (then half) or 1 ” chunks. Trim the radishes and slice them thinly. Add the cucumbers and radishes to the farro. Add the garlic, olive oil, balsamic vinegar and a few pinches of salt and pepper. Toss well. Toss in the mint and dill. Taste then adjust by adding more vinegar, salt or pepper if you feel the salad needs it. Top with as much feta as you like.
Serve within an hour or two, while the mint is fresh and green. As the salad sits, the farro will absorb flavor and moisture, so you’ll want to taste it again before serving, adding more of the balsamic vinegar to brighten and raise acidity level.
When you plate the salad, top it with a little more olive oil, salt and pepper if desired, a splash of balsamic vinegar and a few mint leaves.