Farro Salad with Tomatoes and Balsamic Vinegar

Published March 24, 2016

Prep Time: 12 min  |  Cook Time: 30 min  |  Serves: 6  |  Difficulty: Easy  |  SmartPoints: 3


If you’ve never had farro, give it a go. It has a nutty flavour, slightly chewy texture and is packed with fibre, vitamins and minerals.


  • 3⁄4 cup(s) uncooked hulled farro
  • 1⁄2 tsp table salt, for cooking farro
  • 3 cup(s) water
  • 2 medium fresh tomato(es), diced
  • 1⁄2 cup(s) fresh parsley, coarsely chopped
  • 3 Tbsp uncooked red onion(s), or diced
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp olive oil, extra virgin
  • 1⁄8 tsp table salt, or to taste


  1. Combine farro, salt and water in a medium saucepan; bring to a boil over high heat. Reduce heat to low and simmer, covered, until farro is tender, about 20 to 30 minutes; drain well and allow to cool slightly. (Pearled/semi-pearled farro cooks in 20 to 30 minutes while whole farro cooks in 45 to 60 minutes – make sure to check your package carefully.)
  2. Meanwhile, in a medium bowl, combine tomatoes, parsley, onion, vinegar, oil and salt.
  3. Add farro to tomato mixture and toss to coat; cover and chill at least 30 minutes for flavors to blend. Yields about 175ml (3/4 cup) per serving.


Crumbled feta cheese or ricotta salata and chopped, toasted almonds would make nice additions to this salad (could affect recipe’s PointsPlus value).