Hearty, Healthy and Yummy

Farro Salad with Tomatoes and Herbs

Recipe from Giada De Laurentiis cookbook

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.

Cooked Farro

Garlic and salt made into paste

Tomatoes and herbs

Finished Salad

Couple of notes: In my preparation I had to make a couple of alterations because of availability. I used regular parsley because I could not get flat leave today. There was also no chives so I left them out, but use them if you have access. I used red onion.