Photo of Farro salad with tomatoes and balsamic vinegar by WW

Farro salad with tomatoes and balsamic vinegar

1 - 3
PersonalPoints™ per serving
Total Time
1 hr 12 min
12 min
30 min
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.


Uncooked hulled farro

¾ cup(s)

Table salt

½ tsp(s), for cooking farro


3 cup(s)

Fresh tomato(es)

2 medium, diced

Fresh parsley

½ cup(s), coarsely chopped

Uncooked red onion(s)

3 tbsp(s), chopped, or diced

Balsamic vinegar

1 tbsp(s)

Olive oil

1 tbsp(s), extra virgin

Table salt

tsp(s), 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.
  4. 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 Points value).