Name: Farro and Cucumber Salad
Prep time: 30 minutes
Total time: 50 minutes
Yield: 4 Servings
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

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