Farro salad with tomatoes and balsamic vinegar
Uncooked hulled farro
½ tsp(s), for cooking farro
2 medium, diced
½ cup(s), coarsely chopped
Uncooked red onion(s)
3 tbsp(s), chopped, or diced
1 tbsp(s), extra virgin
⅛ tsp(s), or to taste
- 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.)
- Meanwhile, in a medium bowl, combine tomatoes, parsley, onion, vinegar, oil and salt.
- 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.