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Photo de Farro salad with tomatoes and balsamic vinegar par WW

Farro salad with tomatoes and balsamic vinegar

3
Points®
Durée totale
1 hr 12 m
Temps de prép.
12 m
Temps de cuisson
30 m
Part(s)
6
Difficulté
Facile
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.

Ingrédients

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.

Notes

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