Recipe courtesy of Giada De Laurentiis

Farro Salad with Tomatoes and Herbs

Name: Farro Salad with Tomatoes and Herbs
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 6 servings
Cuisine: european
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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Level: Easy
Total: 55 min

Prep: 20 min
Cook: 35 min

Yield: 6 servings

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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

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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.