Farro Salad with Tomatoes and Balsamic Vinegar
1 hr 15 min
If you’ve never had farro, give it a go. It has a nutty flavor, slightly chewy texture and is packed with fiber, vitamins and minerals. Italians have enjoyed it for centuries - it was said to have been eaten in ancient Rome. This recipe is a simple way to introduce yourself to the great flavor of the grain. It holds up firmly to the juicy tomatoes and their vinaigrette, when other grains might go mushy. Farro makes a great salad or warm side dish to any grilled or roasted meat or fish. Leftovers won't disappoint either. Spoon the tomato-soaked grains over a spinach salad and toss some fresh herbs or toasted nuts on top for an easy luncheon salad.
½ tsp, for cooking farro
2 medium, diced
½ cup(s), coarsely chopped
Uncooked red onion(s)
3 Tbsp, chopped, or diced
1 Tbsp, extra virgin
⅛ tsp, 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.
- Serving size: about 3/4 cup
Crumbled feta cheese or ricotta salata and chopped, toasted almonds would make nice additions to this salad.