Farro Salad with Tomatoes and Herbs
- prep time20 min
- total time 55 min
- serves 6
This great Italian side dish would be great with some burgers or steaks at your summer barbecue.
4 cups water
10 oz farro (about 1 1/2 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
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.
2. Add the tomatoes, onion, chives, and parsley to the farro, and toss to combine.
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.
4. The salad can be refrigerated overnight. Bring to room temperature before serving.