You can certainly substitute wheat berries, barley, or other plump grains . The salad is good warm, at room temperature, and chilled.
2 medium garlic cloves, minced
1 tsp. sea salt
1 c. buttermilk (if you don’t have buttermilk, you can add a Tbs. of vinegar or lemon juice to a cup of milk and let it stand for about 15 minutes and it works like buttermilk!)
1/4 c. white wine vinegar
1/4 c. olive oil
1/4 c. chopped dill
1/2 c. chopped chives or greens of scallion
1 Tbs. chopped thyme
7 radishes, sliced paper thin
3 summer squash, sliced paper thin
1 medium head fennel, trimmed and sliced paper thin
4 c. cooked farro or other grain
chopped chives or scallions for garnish
1. Combine garlic and salt on a cutting board. Mash into a paste using the flat side of your knife. Place in a medium jar or bowl, then add buttermilk and vinegar. Whisk together and let stand for 5 minutes or so. Gradually whisk in the olive oil, then the herbs.
2. In a large bowl gently toss the radishes, squash, and fennel, with the grains. Add 1 cup of the dressing and toss again. Let stand for 10 minutes, taste and adjust with more dressing, if needed, and salt to taste. Serve topped with the chives or scallions.