Farro Salad with Tomatoes and Herbs
Farro Salad with Tomatoes and Herbs
4 cups water 10 ounces farro about 1 1/2 cups 2 teaspoons salt, plus more to taste 1 pound tomatoes, seeded and chopped 1/2 sweet onion Walla Walla are recommended, chopped 1/4 cup snipped fresh chives 1/4 cup Italian parsley leaves, finely chopped 1 large garlic clove, minced 2 tablespoons balsamic vinegar freshly ground black pepper, to taste 1/4 cup extra-virgin olive oil
Ingredients
- 4 cups water
- 10 ounces farro (about 1 1/2 cups)
- 2 teaspoons salt plus more to taste
- 1 pound tomatoes seeded and chopped
- 1/2 sweet onion (Walla Walla recommended) chopped
- 1/4 cup snipped fresh chives
- 1/4 cup Italian parsley leaves finely chopped
- 1 large garlic clove minced
- 2 tablespoons balsamic vinegar
- freshly ground black pepper to taste
- 1/4 cup extra-virgin olive oil
Instructions
Cook Farro
- Combine the water and farro in a medium saucepan.
- Add 2 teaspoons of salt.
- Bring to a boil over high heat.
- Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes.
- Drain well, and then transfer to a large bowl to cool.
Prepare Salad
- Add the tomatoes, onion, chives, and parsley to the farro, and toss to combine.
- In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil.
- Add the vinaigrette to the salad and toss to coat.
- Bring to room temperature before serving.
Notes
Found online at: https://www.foodnetwork.com/recipes/giada-de-laurentiis/farro-salad-with-tomatoes-and-herbs-recipe-1941860
The salad can be refrigerated overnight.