Summer Grain Salad

Adapted from Erin Alderson

2 cups uncooked farro (or you can use quinoa, barley, or your favorite grain)
1 large cucumber or zucchini
3 cups sliced tomatoes and/or cherry tomatoes
1/2 cup feta
Dressing:
2 tablespoons olive oil
juice from one lemon
1 tablespoon honey
1/3 cup shredded basil or minced parsley

Bring a large pot of water to a boil, add farro, and cook until tender; 15-20 minutes. When farro is done tender (it will still be slightly chewy) drain and place in a large serving bowl.

If using cucumber, cube the cucumber. If using zucchini, thinly slice if using raw or cube if roasting or sautéing. You can also grill or broil zucchini and then chop.

Slice cherry tomatoes in half, toss with farro. Add cucumber or zucchini. Sprinkle feta on top.

Whisk together olive oil, lemon juice, honey, and herbs. Drizzle over salad and lightly toss until salad is coated. Let sit and chill slightly before serving.