Mid-May is shaping up to be a tale of two climates: Triple-digit heat is blazing through the Southwest, while much of the eastern half of the country is experiencing cooler-than-usual spring temperatures. For today's recipe, we wanted to find something that would make sense whether you're seeking relief from 107 degree heat in Phoenix or embracing a mid-50s afternoon in New York City.

Our solution? A vibrant Spring Farro Salad with Fresh Herbs and Lemon Vinaigrette. Packed with tender farro, crisp spring vegetables, fresh herbs like mint and parsley and a bright lemon dressing, it serves as a cooling, light meal for those sweltering in the desert heat, but it also offers satisfying substance for anyone enjoying the cooler weather to the east. Best of all, it tastes fantastic whether served chilled straight from the refrigerator or at room temperature.

Spring Farro Salad with Fresh Herbs and Lemon Vinaigrette

Ingredients:

1 cup pearled farro

3 cups vegetable or chicken broth

1 English cucumber, diced

1 cup cherry tomatoes, halved

1/2 red onion, thinly sliced

3 cups fresh arugula

1/2 cup crumbled feta cheese

1/2 cup toasted walnuts, roughly chopped

For the Lemon Vinaigrette:

1/4 cup fresh lemon juice

1/3 cup extra-virgin olive oil

1 tablespoon honey

1 clove garlic, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions:

Cook the farro: Rinse farro and combine with broth in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 20-25 minutes until tender but still slightly chewy. Drain any excess liquid and let cool completely.

Make the vinaigrette: Whisk together lemon juice, olive oil, honey, minced garlic, salt and pepper in a small bowl until well combined.

Assemble the salad: In a large bowl, combine cooled farro, cucumber, cherry tomatoes and red onion. Pour vinaigrette over the mixture and toss to coat evenly. Gently fold in the fresh arugula.

Finish and serve: Top with crumbled feta and toasted walnuts. Serve immediately at room temperature, or chill for up to 2 hours before serving.

Serves 6-8 as a side dish or 4 as a light main course

This salad can be made up to 24 hours ahead — just add the arugula and feta right before serving to keep them fresh and prevent wilting.