Minty Farro Salad with Cucumber & Kale


by Emily Spaeth, From the Farmer Sponsored


1 cup farro 1 bunch Lacinato kale, de-stemmed & cut into thin ribbons 1/4 cup mint leaves, de-stemmed & thinly sliced 1 lemon (juice + zest) 2 tbsp olive oil A pinch (+) each of sea salt & pepper 1/2 cucumber, halved & thinly sliced 1/4 red onion, finely diced 1/4 cup feta, crumbled


  1. Rinse and drain farro. In a medium saucepan, add enough water to cover about an inch above the farro, then bring to a boil; reduce heat to medium-low and simmer for 30 minutes. Drain any excess water and set aside.
  2. In a large bowl, combine kale with lemon, olive oil, sea salt & pepper, and mint; massage until the kale breaks down a bit and becomes softer. Combine farro, cucumber and red onion with the kale, tossing to mix together thoroughly.
  3. Lastly, add feta to the top of the salad - and enjoy!

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