Farro Salad with Tomatoes and Herbs
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10 x 1 cup each
Instructions
- Combine the water and farro in a medium saucepan.
- Bring to a boil over high heat then add salt. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 20 minutes.
- Pour farro into a colander and rinse with cold water, drain. Transfer to a large bowl.
- Add the tomatoes, onion, oregano, and parsley to the bowl, tossing to combine.
- In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add some of the vinaigrette to the salad and toss, adjusting to suit taste.
Cook Times
Active Prep5
Hands-On Cook10
Hands-Off Cook5
Passive0
Total Time20 minutes minutes
Recipe Serving Size10 x 1 cup each
Ingredients
Ingredients
- 8 cup water
- 20 ounce pearled farro
- 1 tablespoon Kosher salt
- 2 pound tomato medium dice
- 1 cup red onion small dice
- 2 tablespoon fresh oregano chopped
- ½ cup Italian parsley chopped
For the vinaigrette:
- 2 clove garlic
- ¼ cup balsamic vinegar
- ¼ teaspoon freshly ground black pepper
- ⅓ cup extra virgin olive oil
Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Top Stove, WhiskReheating/Serving Instructions
Serve chilled or at room temperature.
Nutrition
Calories: 296kcal | Carbohydrates: 51g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 722mg | Potassium: 433mg | Fiber: 11g | Sugar: 5g | Vitamin A: 1038IU | Vitamin C: 18mg | Calcium: 58mg | Iron: 2mg
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