Veggie Farro Salad

• Farro (12 or 14 oz)
• 10+ garlic scapes, chopped into small pieces (if you like garlic, add more)
• Medium leek or onion or bunch of scallions, cleaned and sliced into small pieces
• Large tomato diced or an entire package of cherry/grape tomatoes, sliced in half
• Large cucumber or 2 or 3 pickling cucumbers peeled and sliced into small pieces
• 4 oz feta cheese crumbles
• Medium bunch of chives, chopped into small pieces
• Medium bunch of basil, shredded
• 2 Tbsp balsamic or red wine vinegar
• 2-4 Tbsp olive oil
• S&P

1. Cook farro according to package directions. Drain remaining water and set aside to cool. To expedite cooling process, run under cold water and drain. Once farro reaches roughly room temperature, mix in all the chopped veggies and herbs.

2. Whisk vinegar, oil and S&P to taste in small bowl and add to farro mixture, toss thoroughly to combine.

3. Add feta at the end, mixed in or scatter on top. Serve at room temperature; also very tasty when chilled. Keeps in the fridge for several days.