Hello spring! Chicago keeps teasing us with gloriously warm and sunny days and then suddenly dipping back into winter-worthy temperatures. But one thing is for sure: it looks like spring! The blossoms are out and our world has turned green. Having grown up in Virginia, I need some green to feel at peace. I've lived in some beautiful places- with grand mountains and lots of sunshine. But without some trees and lush summer beauty- I am not complete.

Time for some warm weather recipes. This salad will be a staple in our summer kitchen. It's light and refreshing but not bland or boring. Dustin and I couldn't believe how much flavor this simple healthy salad delivered. He was convinced there was some cheese hiding in there. (Because in our experience, most things without cheese are just not this delicious!)

Farro can be hard to find (and expensive). Trader Joes carries little bags of it for a couple dollars. You can find the rest of the ingredients there as well. The best thing about this recipe is that it is infinitely adaptable. Use cilantro or basil instead of parsley. Add a handful of spinach. Whatever vinegar you have on hand (white wine, apple cider, etc.) should work. Add some toasted chopped walnuts or slivered almonds. I already tried it with diced avocado and it was wonderful. You could even throw in some cheese (I'm thinking goat cheese or feta or mozzarella). Cheese never hurts.

Farro with Cucumber and Tomato

INGREDIENTS
10 oz. farro (about 1 1/2 cups)
4 cups water
generous pinch salt
1 lb. tomatoes, seeded and diced
1/2 red onion, diced
1 large cucumber, peeled (optional) and diced (I used several baby cucumbers)
1/4 cup snipped fresh chives
1/4 cup fresh Italian parsley, finely chopped
1 large clove garlic, minced
2 Tbsp. white balsamic vinegar
1/4 cup extra virgin olive oil
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Combine the farro and water in a medium saucepan. Add a generous pinch of salt. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the farro is tender. (This can take anywhere from 10 minute for par-boiled farro to 30 minutes for regular.) Drain well and then transfer to a large bowl to cool.

2. Once the farro is cooled, add the tomatoes, onion, cucumber, chives, parsley, and toss to combine.

3. In a separate bowl, whisk together the garlic, vinegar, and olive oil. Season with salt and pepper. Pour over the salad and toss to coat. Season to taste with salt and freshly ground black pepper. Serve chilled or at room temperature.

Serves 4-6.

(Adapted from Food Network)