photography + styling by karen mordechai Did anyone else open their windows a crack today, and need their sunglasses for the first time in weeks ? Of course it's too early to call it spring, but we like these little reminders that bluer skies are on their way. And today's sunshine seemed like a perfect match for this delicious and wholesome farro salad. We made this one very organically--a little of this and a little of that--and it came out divine. So we won't give you strict measurements here--use more of what you love and less of what you don't and you won't be disappointed.
Recipe :: Farro Salad
1 cup farro fresh mozzarella (diced) olives (we used beautiful purple Alphonso olives from Chile) cucumber red onion parsley salt + coarsely ground pepper juice of 1/2 lemon 1- 2 Tbs olive oil
Prepare farro per instructions on the packaging. Cool, and toss in chopped cucumber, mozzarella, olives, and red onion. Dress salad with olive oil, lemon juice and salt + pepper to taste. Toss dressed salad with fresh parsley leaves. Enjoy !