PCC Methow Valley Salad recipe | PCC Community Markets

Ingredients

• 1 cup farro
• 2 cups water
• 1/2 teaspoon salt, plus additional to taste
• 1/4 cup lemon juice
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons dried dill weed
• 1 teaspoon dried basil
• Black pepper, to taste
• 6 tablespoons olive oil
• 2 tablespoons basil oil
• 1/3 pound roma tomatoes, diced into 1/2-inch pieces
• 1/2 large cucumber - peeled, seeded and cut at an angle into 1/2-inch half-moon chunks
• 1/4 cup shredded carrots
• 1/2 pound chard and kale mix (equal parts green kale, red kale and red chard, stems removed, cut into 1-inch pieces)