Prep Time
20 min
Cook Time
35 min
Yields
6 servings
This great Italian side dish would be great with some burgers or steaks at your summer barbecue.
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ingredients
4
cups water
10
oz farro (about 1 ½ cups)
2
tsp salt, plus more to taste
1
lb(s) tomatoes, seeded and chopped
½
sweet onion, chopped (recommended: Walla Walla)
¼
cup snipped fresh chives
¼
cup finely chopped Italian parsley leaves
1
clove garlic, minced
2
Tbsp balsamic vinegar
Freshly ground black pepper
¼
cup extra-virgin olive oil
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directions
Step 1
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.
Step 2
Add the tomatoes, onion, chives, and parsley to the farro, and toss to combine.
Step 3
In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.
Step 4
The salad can be refrigerated overnight. Bring to room temperature before serving.