Farro Salad with Goat Cheese

Step 1

Pour 1 cup farro into a medium pot and add 3 cups water plus a pinch of salt.

Step 2

Bring the water to a boil over high heat — you'll see big rolling bubbles breaking the surface.

Step 3

Reduce heat to medium-low and simmer uncovered for 25–30 minutes, stirring once every 8 minutes, until the farro grains are tender but still slightly chewy when you bite one.

Step 4

Drain the farro in a fine-mesh strainer and let it sit in the strainer for 2 minutes so excess water drains away.

Step 5

Cut each cherry tomato in half lengthwise from the pointed top to the bottom, creating two cup-shaped halves.

Step 6

Peel the cucumber with a vegetable peeler using downward strokes, rotating it as you go, until all the green skin is removed.

Step 7

Cut the peeled cucumber in half lengthwise from one pointed end to the other, then slice each half crosswise into 1/4-inch-thick half-moons.

Step 8

Cut the red onion in half from root to tip, place each half flat-side down, then slice crosswise into thin strips about 1/8-inch wide.

Step 9

Stack 3–4 basil leaves on top of each other, roll them tightly lengthwise, then slice crosswise into thin ribbons about 1/8-inch wide.

Step 10

Place the cooled farro in a large bowl and pour 3 tablespoons lemon juice and 5 tablespoons olive oil over it.

Step 11

Add 0.5 teaspoons salt and 0.25 teaspoons black pepper, then stir with a large spoon for 30 seconds until the dressing coats all the grains evenly.

Step 12

Add the tomato halves, cucumber slices, red onion strips, and basil ribbons to the farro and stir gently for 10 seconds until everything is mixed.

Step 13

Break the goat cheese into bite-sized crumbles about the size of a grape using your fingers directly over the salad bowl.

Step 14

Stir gently one more time for 5 seconds just to distribute the cheese without breaking it into tiny pieces.

Step 15

Taste the salad by putting a spoonful in your mouth, then add more salt or lemon juice if it needs it.