Farro cooks similar to pasta. Fill a large pot with water and salt it generously. Cook until tender, but not mushy. (cook time depends on the type of farro you have!) Strain the farro and spread it onto a baking sheet to cool. This prevents it from overcooking. After about 20 minutes, set aside for a recipe or store in an airtight container in the fridge.
Dressing
This "dressing" is quick, easy and delicious. Into a large bowl with your arugula, add 2 tsp of lemon juice, 1 tsp olive oil, 1 tsp of honey and a pinch of salt. Toss your arugula until it is evenly coated.
Assembly
Chop strawberries and cucumbers into small cubes. Toss all ingredients together and top with a drizzle of balsamic glaze. Enjoy!