Farro Salad Recipe

Farro?  What is farro?  Don't be afraid of this grain you don't know, it is absolutely delicious and has many health benefits!!  Also, this super easy recipe tastes great when you use any grain, so if you have dietary restrictions, or need gluten free, feel free to adapt it to your diet.  I recommend, and prefer the farro because of its chewy texture and nutty flavor, but I have made the same recipe with bulgar wheat and couscous and it is also very delicious.  We need more salad recipes around now that summer is coming!  This also holds up a lot better than mayo based salads.  If anything, the flavors come out even more when it has a chance to sit.  Also, feel free to add/omit/change any of the veggies I used with your own likes!  It is an extremely versatile recipe!

So, first thing is first - What is Farro?
Often used as a substitute for pasta or rice, farro is a grain with a nutty flavor similar to brown rice and a texture close to barley. It is rich in fiber, magnesium and vitamins A, B, C, and E.
Farro may seem trendy, but it's actually ancient. It was first domesticated 10,000 years ago in the Fertile Crescent, has been found in Egyptian tombs, and is believed to have sustained the Roman legions. Today, farro grows in the central and northern Italian regions including Lazio, Umbria, and Tuscany. Historically, these were impoverished areas, and the longevity of its people is sometimes attributed to farro.

I honestly learned about Farro from Giada DeLaurentiis, and it made me curious.  You can find it in Shoprite (Great Earth makes a really good brand) in the rice aisle, by the couscous.  This is, of course, unless I have bought them out of it!! LOL  You should be ok now, as I have found it at Trader Joe's and don't feel the need to hoard it anymore.

Ingredients -
1 and 1/2 cups dry farro
medium pot of water to boil farro
1/2 cup feta cheese
1 cucumber
about 15 grape tomatoes
2 cups spinach
1 leek sliced (or half an onion diced)
4 tbsp extra virgin olive oil
juice of 1 lemon
parsely (big handful of fresh, chopped or 1 tsp dried)
salt and pepper

I chop all the veggies (except parsley) and put them in a bowl, add the feta.  Cook the farro according to directions, drain.  I like to let the farro cool before tossing, but it's not important.  This salad can be eaten warm, cold or room temperature.
Toss the veggies/cheese and the farro together.  Toss well, add olive oil and lemon juice and continue to toss.  Add parsley, salt and pepper. Toss and enjoy!