Farro Salad with Tomatoes and Herbs

Serving Size: 10 x 1 cup each

Farro is an ancient wheat that contains more nutrients than modern wheat. It can be used in a variety of dishes, such as this Mediterranean style salad.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook5

Passive0

Total Time20

Recipe Serving Size10 x 1 cup each

Cooking Tools Required

Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Top Stove, Whisk

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

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.

Reheating Instructions

Serve chilled or at room temperature.

Nutrition