Making a salad with ancient grains like farro or freekeh is such great way to make a cold meal that is still really filling. This one is great for the August vegetable harvest. It was written by one of our chef instructors, cookbook author Peter Berley. Substitute any Cayuaga Pure Organics grains or even mix up the vegetables if you find something different at the market.  We’ve got everything you need here, and be sure to let us know how it turned out.

Farro with Feta, Cucumber & Golden Beets and Mint Vinaigrette
Serves 4-6
Ingredients
3-4 medium golden beets, cooked, peeled and diced
1 cup farro, cooked and drained
3 Kirby cucumbers, peeled, seeded and diced
8 ounces mild French Feta Cheese, crumbled
2 tablespoons, chopped dill
2 tablespoons chopped parsley
1 lemon

Mint Vinaigrette:
¼ cup lemon juice
2 tablespoons rice vinegar
2 tablespoon shallot finely chopped
1 tablespoon fresh mint finely chopped
1/3 cup extra virgin olive oil
1 teaspoon sea salt
Fresh ground black pepper

Procedure
1. Combine the vinaigrette ingredients in a blender and puree until smooth.

2. In a large bowl, combine the beets, farro, cucumbers and vinaigrette. Mix well.  Refrigerate until cold.

3. Add the feta, dill and parsley to the salad.  Season with extra lemon juice, salt and pepper to taste.