Quick, delicious and very healthy. The ingredient amounts can vary depending on your preferences or what you have on hand.

INGREDIENTS
1/3 cup farro, cooked
juice & zest of a lemon
1 bunch flat leaf parsley, chopped
1/4 cup fresh mint, chopped
handful fresh basil, chopped
1 cup of chopped tomatoes
4-5 scallions, chopped
1/3 english cucumber, quartered then chopped
5 oz. feta, preferably in brine
kosher salt & fresh ground pepper, to taste
1/4 cup (or less) extra virgin olive oil
1 cup arugula, or more to extend servings

DIRECTIONS
First, cook the farro, according to the package directions. When cooked and tender, transfer to a large bowl. Then, immediately pour the lemon juice over the farro while it’s still warm. Let the mixture sit until somewhat cooled or a bit longer, this allows the farro to absorb the lemon. Add the next 7 ingredients to the bowl, mix well and then add salt & pepper to taste. Refrigerate for an hour or two to fully marinate. When about ready to serve, add the olive oil, toss well, taste and adjust seasonings. It should taste very lemony, if it doesn’t add more lemon juice. Make a bed of the arugula and spread the marinated salad over it, serve immediately. This looks terrific in a long oval or oblong serving dish, as shown in my photo.

This is great as a hearty lunch or a wonderful side dish. Especially good for a crowd at your next barbecue.

NOTES
The ingredient amounts can vary depending on your preferences or what you have on hand. Toasted walnuts are also a nice addition.