Summer Farro Salad

You will need:

• 1 cup farro

• 4 cups water

• Salt

• 1 tablespoon olive oil

• 2 teaspoons Dijon mustard

• 2 tablespoons lemon juice

• 1/2 teaspoon lemon zest

• 1/2 cup chopped red onion

• 1/2 cup cherry tomatoes, halved

• 1/2 cup cucumber, diced

• 1/2 cup radishes, sliced thinly

• 1/2 cup shredded carrots

• 1/2 cup fresh parsley, chopped

• 1/2 cup crumbled feta (optional)

How to make:

1. In a medium saucepan, combine the farro with the water and a pinch of salt. Bring to a boil, then reduce the heat and simmer, covered, for 10-15 minutes (or until the grains are tender). Drain and set aside to cool.

2. While the grains are cooking, make the dressing by whisking together the olive oil, Dijon mustard, lemon juice, and lemon zest in a small bowl.

3. Once the grains have cooled to room temperature, transfer them to a large bowl. Add the red onion, cherry tomatoes, cucumber, radishes, carrots, and parsley.

4. Pour the dressing over the salad and toss to combine.

5. Top the salad with crumbled feta (if using) and serve with your choice of protein