Photo: Farro Salad with Tomatoes and Herbs Recipe
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
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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By emmipea
San Diego, CA
on April 07, 2013
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Just an FYI (@KathieFoodie: Farro is NOT gluten free. It is very low in gluten, which may be suitable for many with a low tolerance, but not for all. That being said, this recipe is really delicious and very versatile. I have made a similar recipe with orzo, but like this much better!
By nyc.foodie
New York, NY
on March 16, 2013
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Great salad that is really easy to make and good for you. The farro gives good texture and heartiness. Onions were a little overpowering, so I'll start with less and add to taste next time and try red onion. Look forward to trying with different herbs like mint or basil
By aspiringhealthnut
Charlotte, NC
on February 28, 2013
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Tasty! I used dry herbs and added chickpeas too. I then put it atop a salad with cucumber carrots and avocado. Yum! And Vegan too!!! Perfect Lunch!
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