If you do what you have always done, you will always have what you got.
Mostly when it’s cold outside I crave hearty foods. But sometimes lighter option sounds good. This recipe is a combination of the two.
The farro is an ancient grain and it is similar to barley. It takes about 30 minutes to cook, so I cooked 1 cup dry farro according to the package.
Anytime I make a salad, I start with the dressing in the bottom of a large bowl. This one is my go to dressing. The juice of one lemon, 1/3 cup olive oil, salt and pepper.
Next I chopped up one whole english cucumber (they are the ones in the plastic wrap- no need to peel the skin) and a package of grape tomatoes sliced in half.
Then a big handful of Italian parsley, chopped.
I drained the farro, let it cool and mixed it into the veggies when it was still warm. It will absorb the dessing better if still warm.
To make the salad complete, I added mozzarella pearls- which are actually just cheese curds. You can also buy a ball of mozzarella and chop it into pieces or feta would be great in this too.