1 C. pearled farro

1 cup fresh apple cider ( I used Rice Vinegar!!!)
2 bay leaves
Kosher salt and freshly ground black pepper
2 zucchini, diced (I added this as they were wilting in my fridge)
½ cup good olive oil
¼ cup freshly squeezed lemon juice
½ cup roasted, salted pistachios, whole or chopped
1 cup roughly chopped fresh parsley (accidentally used cilantro)
1 cup roughly chopped fresh mint leaves (did not have so left out)
1 cup cherry or grape tomatoes, halved through the stem
¹⁄3 cup thinly sliced radishes (2 to 3 radishes)
2 cups baby arugula
½ Feta (original recipe calls for shaved Parmesan)
Flaked sea salt, such as Maldon

Place the farro, apple cider, bay leaves, 2 teaspoons salt, and 2 cups water in a medium saucepan, bring to a boil, lower the heat, and simmer uncovered for about 30 minutes, until the farro is tender. (If all the liquid is absorbed before the farro is tender, add a little more water.) Drain the farro and transfer to a large serving bowl. Discard the bay leaves.

Throw the diced zucchini in a metal plan and roast for 20 minutes at 350 while the farro cooks

Meanwhile, in a small measuring cup, whisk together the olive oil, lemon juice, 1 teaspoon salt, and ½ teaspoon pepper. Stir the vinaigrette into the warm farro and set aside for at least 15 minutes to cool.

Before serving, stir in the pistachios, parsley, mint, tomatoes, and radishes. Add the arugula and lightly fold in the Parmesan so as not to break it up too much. Sprinkle with the sea salt and serve immediately.