Farro Salad With Tomatoes, Cucumber, Mint And Feta

• 2 cups tomatoes diced
• 2 cups cucumber diced
• 2 cups farro cooked and cooled
• 1 lemon zested and juiced
• 2 tablespoons parsley minced
• 2 tablespoons mint minced
• 3 ounces feta cheese crumbled
• extra-virgin olive oil to taste
• salt
• pepper

1. Combine tomatoes, cucumber, farro, lemon zest and juice, parsley, mint and feta in a large bowl. Mix well.
2. Add olive oil, salt and pepper to taste.
3. ...then use your finger to scoop out the seeds and toss them.
4. After peeling a large cucumber, cut it in half lengthwise, then use a spoon to scoop out the seeds (also trash those).
5. Dice up the tomatoes and cucumbers...
6. ...and grab a good handful each of parsley and mint.
7. Mince the herbs nice and fine with a good chef's knife......and zest and juice a lemon.
8. Crumble or cut into a small dice a nice wedge of feta cheese.
9. Farro takes awhile to cook, so the last time I made a huge batch of it and froze it in 2 cup containers in the fridge. Mix everything together in a large bowl and toss to combine.
10. Finish your dish off with a high quality extra virgin olive oil and salt and pepper to taste. I may have mentioned before that I belong to the Olive Oil of the Month club, so I get artisinal oil from Italy shipped to me each month - can't beat it!

tomatoes, cucumber, cooled, lemon, parsley, mint, feta cheese, extravirgin olive oil, salt, pepper

Taken from www.yummly.com/recipe/Farro-Salad-With-Tomatoes_-Cucumber_-Mint-and-Feta-1654669 (may not work)