Recipe: Farro Salad

I can't figure out where I got the Summer-Vegetable Farro Salad recipe that we made as a side to our Jenga Ribs.  It's going to be a staple for us -- so delicious and healthy and takes only about 15 minutes to make.

Here's the recipe. . .

• Make 1 1/2 cup farro per instructions on the package.  We use Trader Joe's 10 min farro and use broth instead of water to give the farro extra flavor.
• In a large bowl, toss the following:
• 2 Persian or small seedless cucumbers, thinly sliced (or remove the seeds from a regular cucumber and cut into chunks)
• 1 1/2 cup halved grape tomatoes
• 3 green onions (white and pale green parts only), thinly sliced
• 5 radishes, thinly sliced
• 1/5 cup finely chopped mixed fresh herbs (parsley, chives, basil and tarragon) -- we used chives and basil
• A splash of balsamic vinegar
• A tbsp or so of extra virgin olive oil
• Pepper and Kosher salt to taste
• When the farro is cool, add it to the bowl with vegetables and toss to combine.
• Sprinkle with 1/2 cup of crumbled feta or goat cheese.