Ingredients:
- 1 ½ cups farro
- 3 cups water
- 1/3 cup olive oil
- 1 ½ tsp. salt
- 3 chicken thighs, skin on, cut into 1-inch dice
- 1 large carrot, ½-inch dice
- 1 large English or 2 smaller cucumber (if it’s not an English cucumber, peel the skin partially or completely)
- ½ of 1 medium red onion, minced
- ¼ cup fresh dill, roughly chopped
- ¼ cup fresh mint, chopped (or chiffonade)
- ¼ cup chives, minced (optional)
- 1 ¼ cup feta or grated mozzarella cheese (or cheese of your choice)
- To taste black pepper
- 2 juiced lemons
Make it:
- Put the farro and the water into a medium pot, cover and bring to a simmer. Cook for 20-30 minutes, just until it’s tender. Drain in a colander and rinse under cold water until its cool. Put into a large bowl.
- Add the farro to a wide, shallow bowl (the one you will use to toss your salad), and fluff it gently with a fork to separate the grains.
- Drizzle with ½ of the olive oil and 1 teaspoon of the salt and toss with 2 forks, mixing well. Set aside to cool completely.
- If adding chicken: season the chicken with the salt, pepper and chili pepper mix. Heat a shallow skillet over medium high heat, with 3 tablespoons of olive oil. Cook over medium high heat, turning only 2 or 3 times, to get color on the chicken. Cook for 5 minutes to cook through.
- Remove from heat and let it cool, then add to the bowl of farro.
- Meanwhile, cut the cucumber, carrot, red onion, dill, mint and chives. When the farro is cool, add all these ingredients to it, and toss well.
- Add the rest of the salt, the pepper and lemon juice and toss again. Add the rest of the olive oil and toss.
- Taste and adjust the flavors to your taste by adding more salt, pepper, lemon or olive oil.
- Crumble or grate the cheese and add it to the bowl, or keep on the side.
Notes:
This salad is good for 2 or 3 days in the refrigerator. May substitute cucumber for julienned radish and beet.