Israeli Farro Salad

• 1 cup farro
• kosher salt
• 2 mini cucumbers, diced
• 1 pint cherry or grape tomatoes
• 1/2 garlic clove, finely chopped
• Juice of 1 lemon
• 1/4 cup extra virgin olive oil
• 1/4 teaspoon ground cumin
• Handful each fresh basil and parsley leaves, chopped
• 4 ounces crumbled feta cheese

1. Bring a 3 quarts water to a boil with 1 tablespoon salt; add the farro. Lower the heat to a simmer and cook until the farro has swelled and softened but still has a little bite, about 20 minutes. Drain.
2. While the farro cooks, combine the cucumbers, tomatoes and garlic in a large bowl. Add the lemon juice, olive oil, cumin and salt to taste; toss gently.
3. Add the warm drained farro to the tomato mixture, sprinkle the herbs over and toss together. Crumble the feta cheese over the salad.

farro, kosher salt, cucumbers, cherry, garlic, lemon, extra virgin olive oil, ground cumin, handful, feta cheese

Taken from food52.com/recipes/29059-israeli-farro-salad (may not work)