I can not help but give you another wonderful salad recipe. I know there have been a lot of them, it is because I have an abundance of vegetables from my garden, especially tomatoes and cucumbers.

I am in love with the wonderful, ancient whole grain, farro. It has slowly but surely gained popularity here in the United States and you can find it on menus in many restaurants. Since so many people are beginning to eat healthy, this grain meets all their needs. It is fat-free and cholesterol-free! It is a great source of iron and is high in protein and fiber.

Not only is it good for you, I find it just plain delicious. I love the chewy texture and the way it absorbs anything you cook it with. Farro is easy to make, you can soak it overnight to reduce the amount of cooking time if you like, but it only takes 15 to 20 minutes to prepare if you don’t.

The farro and peas add a nice texture to this salad. The feta cheese gives the salad a creamy, salty smoothness. I added in basil because I love basil with just about anything. The dressing is rich with a tang. Do yourself a favor and make this salad. It is so worth it.

This recipe will serve 6 to 8 people who will fawn over farro.

Ingredients for Farro with Tomato Cucumbers and Peas

1 3/4 cups Farro
5 cups chicken stock
1 English cucumber, peeled, seeded and diced
1-pint cherry tomatoes, halved
1 small red onion, diced
1 cup frozen peas, thawed
1/2 cup fresh basil, chopped
1 cup feta cheese

For the dressing:

1/4 cup red wine vinegar
3 tsp. dijon mustard
1 tsp. honey
1/2 tsp. salt (or to taste)
1/4 tsp. fresh ground black pepper
1/4 cup good extra-virgin olive oil

Place farro into a medium saucepan and cover with the chicken stock.

Bring to a boil. (Uncovered)

Reduce the heat to a simmer, and cook until tender, about 15 to 20 minutes.

Drain the farro.

Put aside to cool.

Place the farro, cucumber, tomatoes, onion, and peas in a large bowl.

In a small bowl, whisk together the red wine vinegar, dijon mustard, honey, salt, and pepper.

Slowly whisk in the olive oil.

Slowly pour over the cucumber mixture, mixing to combine.

Add the feta cheese, lightly toss again.

Season with more salt and pepper to taste.

It’s that simple!

 Goodbye Summer!