Israeli farro salad

Try this refreshing Israeli farro salad recipe! Bursting with flavors of lemon, parsley, tomatoes, and cucumbers, it's a delightful mix of textures and tastes. Perfect for a light and satisfying meal.

Ingredients:

• 1 cup farro
• kosher salt
• 2 mini cucumbers, diced
• 1 pint cherry or grape tomatoes
• 1/2 garlic clove, finely chopped
• Juice of 1 lemon
• 1/4 cup extra virgin olive oil
• 1/4 teaspoon ground cumin
• Handful each fresh basil and parsley leaves, chopped
• 110g crumbled feta cheese

Instructions:

1. Heat 3 quarts of water until it boils, then mix in 1 tablespoon of salt. Put the farro in. Reduce the heat to low and let it cook until the farro becomes soft but still slightly firm, around 20 minutes. Remove from heat and drain excess water.
2. While the farro is cooking, mix cucumbers, tomatoes, and garlic in a big bowl. Blend in lemon juice, olive oil, cumin, and salt according to your taste; stir gently.
3. Combine the drained warm farro with the tomato mixture, sprinkle the herbs on top, and mix. Lastly, crumble the feta cheese onto the salad.

Summary:

• Calories: 1484 kcal
• Fat: 84 g
• Protein: 47 g
• Carbs: 155 g
• Potassium: 1993 mg
• Magnesium: 332 mg