Rachel's Farro Salad Recipe – Sunset Magazine

Ingredients

• 2 cups farro*
• 3 to 4 cucumbers, halved and sliced
• 1 1/2 cups halved cherry tomatoes
• 1/2 cup halved and sliced red onion
• 1 cup small basil leaves
• 1 cup flat-leaf parsley leaves
• 5 tablespoons extra-virgin olive oil
• 3 tablespoons Meyer lemon juice
• 1/2 teaspoon gray sea salt