Farro Salad with Tomatoes and Herbs

Total Time:
55 min
Prep:
20 min
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
Directions
Watch how to make this recipe.
  • 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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    This recipe is featured in:

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