Serves 4

Ingredients for the salad
1 cup dried pearled farro (quinoa, wheatberries, couscous, wild rice, etc. also work here)
1 cup coursely chopped herbs (my favorite mix here is dill, mint, and parsley)
2 cups mixed greens and vegetables, such as arugula, shredded carrots, sliced persian cucumbers, and halved cherry tomatoes (other fun additions are carrot tops, squash blossoms, and thinly sliced fennel)
1/4 of a red onion, thinly sliced
Zest of 1 lemon
Salt and pepper to taste

Ingredients for the dressing
1/4 cup extra virgin olive oil (my favorite is California Olive Ranch)
1 tablespoon apple cider vinegar
1 tablespoon honey
Juice of the zested lemon
Cracked black pepper to taste

Preparation
1. Bring a large pot of salted water to a boil. Rinse your farro through a sieve, then add it to the boiling water, and cook to your preferred texture. This usually takes around 20-25 minutes for me, but taste it as you go! When your farro is done, drain it and add it to a large mixing bowl.

2. While your farro is cooking, do all your prep work! Toss your thinly sliced red onion with the vinegar of your choice in a small bowl and let sit until you're finished with everything else. Thinly slice the rest of your veggies, peel your carrots with a Y peeler into beautiful ribbons, cut off the carrot tops and wash them well and add them right in with everything else, halve your cherry or sungold tomatoes, wash your greens, gently tear your squash blossoms, rinse and chop your herbs, slice your persian cukes, clean out your fridge and add anything else that sounds good. If you want a protein, chicken would be great here, or you could add a good cheese like feta, grilled halloumi, or shaved parm.

3. Whisk the olive oil, apple cider vinegar, lemon, and honey together until it emulsifies, then add cracked black pepper and adjust to taste. Set aside.

4. When your farro is done cooking, toss it in a big bowl with your vegetables and herbs, add your lemon zest and pickled red onion, season with salt and pepper, then add your dressing if you're serving immediately or keep it on the side if you're making lunches for the week and add it as you go along. Enjoy!