Farro and Cucumber Salad

Ingredients

• 1 cup farro
• Kosher salt
• 2 cups 1-inch pieces pumpernickel bread
• 5 tablespoons olive oil, divided
• Freshly ground black pepper
• 1 teaspoon caraway seeds
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey
• 3 small or 1 large cucumber, cut into 1-inch pieces
• 4 baby red or yellow beets, very thinly sliced
• 1/4 cup dill sprigs
• 1/4 cup fresh flat-leaf parsley leaves

Steps

1. Cook farro in a medium pot of boiling salted water until tender but still al dente, 30–40 minutes. Drain and let cool.
2. Meanwhile, preheat oven to 400°. Toss bread with 2 tablespoons oil on a rimmed baking sheet, squeezing bread to help it absorb oil; season with salt and pepper. Toast until crisp but not hard, 10–15 minutes. Let cool.
3. Toast caraway seeds in a dry small skillet over medium heat, tossing, until fragrant, about 1 minute. Coarsely chop caraway seeds. Whisk vinegar, mustard, honey, and chopped caraway seeds in a small bowl. Gradually whisk in remaining 3 tablespoons oil; season vinaigrette with salt and pepper.
4. Toss cucumbers, beets, dill, parsley, farro, croutons, and dressing in a large bowl; season with salt and pepper.
5. DO AHEAD: Farro can be cooked 3 days ahead. Vinaigrette can be made 1 day ahead. Cover separately and chill.