2 tablespoons finely chopped parsley

2 tablespoons finely chopped fresh chives

2 tablespoons finely chopped basil

For the dressing:

1/2 cup favorite vinaigrette

2 tablespoons fresh lemon juice

Salt and pepper to taste

1/2 pound goat or feta cheese, crumbled

To garnish:

Parsley leaves

1. Rinse and drain the farro in a fine-mesh colander set in a sink. Transfer the farro into a large saucepan, cover with water, add salt and bring to a boil over high heat. Reduce the heat to low and simmer, covered until tender, about 30 minutes. The farro should have a little bite to it. Drain again in the colander, and place in a serving bowl. Cool to room temperature.

2. Add the red onion, cucumber, radishes and carrots. Mix with a two-pronged fork, adding the parsley, chives and basil.

3. To make the dressing, combine the vinaigrette, lemon juice, salt and pepper in a medium bowl and whisk until incorporated. Taste for seasoning.

4. Pour the dressing over the farro, and mix with a fork to fluff the farro. Carefully add the goat cheese or feta cheese. Taste for seasoning, and garnish with parsley leaves. Chill for at least 3 hours. Serve chilled and garnish just before serving.

Advance preparation: The recipe can be prepared four hours ahead, covered and refrigerated until serving.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)