
Ingredients
2 cups farro piccolo
3 tomatoes, peeled, seeded, and minced
2-3 cucumbers, diced small
2 small spring onions or 8 scallions, minced
1 large bunch Italian parsley, minced (about 1 cup)
1 large bunch mint, minced (about 1 cup)
Zest and juice of 2 lemons
½ cup olive oil (preferably unfiltered extra virgin)
Salt and freshly ground black pepper to taste
Directions
- Cook farro in salted boiling water according to package directions, drain, and chill.
- In large bowl, combine chilled farro and rest of ingredients, and season with salt and pepper.
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