Farro salad with tomatoes and balsamic vinegar
3
Points®
Total time: 1 hr 12 min • Prep: 12 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Uncooked hulled farro
¾ cup(s)
Table salt
½ tsp(s), for cooking farro
Water
3 cup(s)
Tomato
2 medium, diced
Fresh parsley
½ cup(s), coarsely chopped
Red onion
3 tbsp(s), chopped, or diced
Balsamic vinegar
1 tbsp(s)
Olive oil
1 tbsp(s), extra virgin
Table salt
⅛ tsp(s), or to taste
Instructions
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.
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