Farro Salad With Tomatoes, Cucumber, Mint and Feta

Doesn’t this look fabulous? It’s a summer farro salad (remember farro, the ancient grain of the Gods?) based on a combination of flavors from the zucchini and feta salad I made last week and my classic tabbouleh recipe.Being able to substitute ingredients (farro instead of bulgur wheat) and combine new ingredients (adding feta to a classic tabbouleh) really makes cooking fun and tasty!
For me it all started with my tomato harvest. I think I’ve mentioned my garden on steroids several times this year – never in my life have I been so successful growing things! The tomatoes above are a one day harvest – I picked twice as many as this again today and am preparing to freeze some of them before they go bad.
Start by slicing a couple of large tomatoes in half horizontally to expose the seeds…
…then use your finger to scoop out the seeds and toss them.
After peeling a large cucumber, cut it in half lengthwise, then use a spoon to scoop out the seeds (also trash those).
Dice up the tomatoes and cucumbers…
…and grab a good handful each of parsley and mint.
Mince the herbs nice and fine with a good chef’s knife……and zest and juice a lemon.
Crumble or cut into a small dice a nice wedge of feta cheese.
Farro takes awhile to cook, so the last time I made a huge batch of it and froze it in 2 cup containers in the fridge. Mix everything together in a large bowl and toss to combine.
Finish your dish off with a high quality extra virgin olive oil and salt and pepper to taste. I may have mentioned before that I belong to the Olive Oil of the Month club, so I get artisinal oil from Italy shipped to me each month – can’t beat it!