I made a pretty delicious summer meal over the weekend, if I don’t say so myself.  It included a Mediterranean farro salad based off of this recipe.  I really love farro for its density and slightly nutty flavor.  Of course quinoa is always a great go-to grain but I think I’m going to keep branching out in my grain exploration.  

After preparing the farro, I added tomatoes, sliced onion, kalamata olives and French feta cheese, which I’m not sure I’d ever had before but really made the salad.  I mixed it all together with a little olive oil, balsamic vinegar, lemon, salt and pepper and voilà!  The salad accompanied baked salmon with a cucumber dill yogurt sauce and a glass of rosé.  Summer never tasted so good!