1/3 cup farro
2 cups water, note I like to use white wine and water (half & half), but I am showing just water
1 english cucumber, halfed seeded and cut into thin slices
1/2 cup olive oil, plus 2 Tbl
1 Lemon, juice and zest
1 garlic clove crushed
7-ounces goat cheese, crumbled
Sea Salt & Fresh Ground Pepper to taste
Put farro in large skillet with 2 tablespoons of EVOO and brown slightly, add 4 cups of water, sea salt and fresh ground pepper and boil until just tender but still has a bite. Drain. Transfer to large bowl to cool.
While farro is cooking, take juice and zest from lemon, crushed garlic clove put in small bowl and whisk in EVOO. This is best if it gets to set for a bit for flavors to mix.
Take about half the farro and add a couple of tablespoon of dressing and toss together, lay on plate top with cucumbers and some goat cheese, add a bit more dressing, just drizzle, then the rest of farro and remaining cukes and goat cheese, drizzle with more dressing and check seasoning. (Note you make have dressing left over).
A Nice dry white would be great with this salad, along with some grilled flank steak, probably would be good add on top for a meal or you could had some greens if you like or even shredded chicken to this dish. . . . . . Cheers!
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