Farro Salad with Tomatoes and Herbs

Photo: Farro Salad with Tomatoes and Herbs

TOTAL TIME: 55 min
Prep: 20 min
Inactive Prep: --
Cook: 35 min
 
YIELD: 6 servings
LEVEL: Easy

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 (recommended: Walla Walla) chopped
  • 1/4 cup snipped fresh chives
  • 1/4 cup finely chopped fresh Italian parsley leaves
  • 1 large garlic clove, minced
  • 2 tablespoons balsamic vinegar
  • Freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
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      Directions

      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.

      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.

      The salad can be refrigerated overnight. Bring to room temperature before serving.

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      5

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      • on February 27, 2012

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        Great! I use this recipe for a dinner then I have enough for a few lunches. You can always add more into it. I added a cucumber and if I don't have a sweet onion, I always add a red one instead.

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