For the Farro: – 1 cup uncooked farro, rinsed Lemon Herb Dressing: – 1 tablespoon extra-virgin olive oil – 1/2 tablespoon lemon juice, more to taste – 1/2 tablespoon fresh thyme leaves – 1 garlic clove, grated – ¼ teaspoon Dijon mustard – ½ teaspoon sea salt, more to taste – Freshly ground black pepper – ½ cup chopped parsley – pinch of red pepper flakes, optional

– Cook the farro: Fill a medium pot half full of water and bring to a boil. Add the farro, reduce the heat and simmer until the farro is tender, chewy, but still has an al dente bite - 15 to 20 minutes for pearled farro; 20 to 30 minutes for semi-pearled farro; up to 40 minutes for whole farro. – Drain, then spread onto a large plate or sheet pan to cool and dry for 20 minutes. This keeps it from continuing to steam which makes it mushy.

– Make the lemon herb dressing: Mixing the olive oil, lemon juice, thyme, garlic, mustard, salt, and pepper in the bottom of a large mixing bowl. Add the farro and toss. Stir in the parsley and red pepper flakes, if using. Season to taste and serve.