Farro is a grain that lends itself to so many recipes.  It is rich in nutrients and has a wonderful subtle nutty flavor and great texture.  In this recipe it is served cold, it also keeps for several days so it can be made ahead of time if serving for an event.

3 Cups cooked farro, drained and chilled

1 small mini cucumber (about 5″ long) cubed, peel on

1 cup fresh snow peas, blanched and chilled

1/4 cup crumbled goat cheese

1 tbsp. fresh chives, chopped

1/4 cup extra virgin olive oil

3 tbsp. freshly squeezed lemon juice

Combine all the above ingredients, add salt and pepper to taste.  Chill.

Serving suggestion:   Delicious when paired with mini pita pockets and tzatziki*

*find recipe on blog