Farro Salad with Radishes Arugula and Feta
Ingredients
- Kosher salt
- 1 1/2 cups semi-pearled farro, rinsed
- 1/4 cup extra-virgin olive oil
- Pinch red pepper flakes
- 1 cup grape tomatoes, halved
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh Italian parsley
- 6 radishes, cut into wedges (quarters if small, eighths if large)
- 1/2 English cucumber, diced
- Juice of 1 lemon
- 2 cups baby arugula
- 3/4 cup crumbled feta (about 4 ounces)
- Freshly ground black pepper
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