Recipe:

Salad:
1 1/2 cups pearled farro
1 regular cucumber, peeled and diced
1 cup peas (I used peas from our garden that we froze)
1 handful of baby arugula or arugula
1 handful of chopped fresh herbs (I used basil, but parsley would be a nice substitute)
4 oz. goat cheese or feta (optional) I added this after the final photo posted here

Dressing:
2 small cloves of garlic or one big one, grated or finely chopped
1/8 cup (1 fl oz) red wine vinegar
1/4 cup extra virgin olive oil
1 tsp. dijon
1 Tbsp. honey
Salt and Pepper

Directions:

Cook farro pasta style. This means add farro to lots of salted boiling water and cook until done to your preference. I cook mine about 30 minutes. During last couple of minutes add peas to cook through. Strain together.

While farro is cooking, cut the cucumber and make the dressing.

Let the farro cool for a little bit before combining dressing and the rest of the ingredients in a bowl and tossing.

Serve room temperature or chilled.