Farro Vegetable Salad (Central Market)

When we stopped into Central Market last weekend, this was a salad they were demo-ing.  It's basically an interesting take on Taboulleh Salad, and I like it so much more!  Instead of bulghar wheat, you use farro, a grain very close to wheat berries, but a bit softer. And you add arugula!  At least for me, if it's got arugula, I'm gonna eat it.  You make a mint vinagrette and simply add some nice summer tomatoes and diced cucumbers (pickling, please......not those big ole honkin' ones they sell in stores these days).  Wonderful!  Wonderful!

FARRO VEGETABLE SALAD

1/2 large tomato (three thick slices), diced

1 1/2 cups cooked farro (see note*)

1/4 cup chopped arugula, or more to taste

about 2 small pickling cucumbers, diced

Mint Vinaigrette:

2 Tbsp EVOO

1 Tbsp freshly squeezed lemon juice

1 Tbsp red wine vinegar

1 tsp minced fresh mint

2 tsp honey

S&P

Mix farro, tomato, arugula, and cucumbers.  Toss with vinaigrette.

*NOTE:  You can usually find farro in the bulk section of larger markets or whole food grocery stores.  To get 1 1/2 cups (there abouts) of cooked farro, start with 1/2 cup raw farro.  Bring 1 1/2 cups of salted water to a boil.  Add the uncooked farro, bring back to a boil.  Take off heat.  Let sit, covered, for an hour.  Drain.  Bring another 1 1/2 cups of salted water to a boil, turn down to simmer (#2 on my electric cooktop).  Simmer about 30 minutes or until farro is still a bit firm to the bite.