Farro and cucumber salad

Delight your taste buds with this refreshing farro and cucumber salad. A harmonious blend of flavors awaits in every bite. Bon appétit!

Ingredients:

• cup farro
• Kosher salt
• cups 1-inch pieces pumpernickel bread
• tablespoons olive oil, divided
• Freshly ground black pepper
• teaspoon caraway seeds
• tablespoon white wine vinegar
• teaspoon Dijon mustard
• /2 teaspoon honey
• small or 1 large cucumber, cut into 1-inch pieces
• baby red or yellow beets, very thinly sliced
• /4 cup dill sprigs
• /4 cup fresh flat-leaf parsley leaves
• 4 servings

Instructions:

1. Boil farro in a pot with salted water until it is cooked through yet still slightly firm to the bite, for about 30 to 40 minutes. Once done, drain the farro and let it cool down.
2. While waiting, heat the oven to 400°F. Combine the bread with 2 tablespoons of oil on a baking sheet with edges, gently pressing the bread to absorb the oil; add salt and pepper for seasoning. Bake until the bread is crunchy but not overly hard, which should take around 10 to 15 minutes. Allow the toasted bread to cool down.
3. In a small dry pan over medium heat, toast the caraway seeds, stirring occasionally, until they become aromatic, around 1 minute. After toasting, roughly chop the caraway seeds. In a small bowl, mix vinegar, mustard, honey, and the chopped caraway seeds. Slowly whisk in the remaining 3 tablespoons of oil; season the dressing with salt and pepper as desired.
4. Combine cucumbers, beets, dill, parsley, farro, croutons, and the prepared dressing in a large bowl; season with salt and pepper to taste.
5. PREP AHEAD: The farro can be cooked up to 3 days in advance. The vinaigrette can be prepared a day ahead. Cover each separately and refrigerate.

Summary:

• Calories: 1602 kcal
• Fat: 75 g
• Protein: 42 g
• Carbs: 214 g
• Potassium: 3353 mg
• Magnesium: 476 mg