- In a large mixing bowl add the cooked farro, olive oil, lemon juice, lemon zest, salt & pepper. Stir until evenly coated.
- Add the arugula, cucumber, strawberries, red onion, feta cheese, corn & pepitas. Toss until evenly combined.
- Transfer to desired serving bowl & sprinkle with additional feta cheese if desired.
Note: to cook the farro use 6 cups of low sodium chicken stock. Simply bring stock + farro to a boil & then a gentle simmer over medium heat for 30 minutes. Strain & rinse with water to cool.
Recipe courtesy of hey modest marce.