This dish is so good that I made it twice last weekend...in my Girls' Night Out cooking class and as a side dish for a BBQ.
Consider the recipe a guideline, not something to follow exactly. On Saturday, I used arugula, asparagus, peas, green onions, fresh radishes, dill, mint, and Parmesan cheese. On Sunday, I added spinach, peas, radishes, zucchini, tomatoes black olives, parsley, and feta to the farro. The possibilities are endless. Really.
As a side dish or main course, this salad is delicious...light but filling...and keeps well in the fridge. I took leftovers for lunch yesterday and today.
Farro & Spring Vegetable Salad with Lemon Vinaigrette