Ingredients:

  • 1 cup (200g) pearled farro
  • 4 cups (950ml) water, plus more if needed
  • 1 teaspoon (5g) kosher salt, plus more to taste
  • 1 English cucumber, seeded and diced (about 1 ½ cups)
  • 1 pint (500g) cherry tomatoes, halved or quartered
  • ½ red onion, thinly sliced
  • 1/2 cup (70g) shelled pistachios, roughly chopped
  • ½ cup (packed) fresh mint leaves, roughly chopped
  • ½ cup (packed) fresh parsley leaves, roughly chopped
  • ¼ cup (packed) fresh basil leaves, roughly chopped
  • ¼ cup (60ml) fresh lemon juice (from about 2 lemons)
  • ½ cup (120ml) extra virgin olive oil
  • 1 clove garlic, minced
  • 1 teaspoon (5g) Dijon mustard
  • ½ teaspoon (2.5g) kosher salt, plus more to taste
  • ¼ teaspoon (1g) black pepper, plus more to taste
  • Pinch of red pepper flakes (optional)
  • Feta Cheese, crumbled (optional)

Instructions:

  1. Rinse the farro. Bring water and salt to a boil. Add farro and cook until tender, about 30 minutes. Drain well and let cool slightly.
  2. Dice cucumber, halve or quarter tomatoes, and thinly slice red onion. Chop pistachios.
  3. Roughly chop the mint, parsley, and basil.
  4. Whisk together lemon juice, olive oil, garlic, Dijon mustard, salt, pepper, and red pepper flakes (if using) in a bowl or shake in a jar.
  5. In a large bowl, combine the cooked farro, cucumber, tomatoes, red onion, pistachios, and herbs.
  6. Pour the vinaigrette over the salad and toss gently to coat. Season with more salt and pepper to taste.
  7. Serve immediately or chill for later. If chilling, you might want to add a touch more dressing before serving as the farro will absorb some of the liquid. Top with crumbled feta, if desired.