Farro and Cucumber Salad

Step 1

Cook farro in a medium pot of boiling salted water until tender but still al dente, 30–40 minutes. Drain and let cool.

Step 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.

Step 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.

Step 4

Toss cucumbers, beets, dill, parsley, farro, croutons, and dressing in a large bowl; season with salt and pepper.

Step 5

DO AHEAD: Farro can be cooked 3 days ahead. Vinaigrette can be made 1 day ahead. Cover separately and chill.