Farro Salad with Tomatoes and Balsamic Vinegar
- Total Time
- 1:12
- Prep
- 0:12
- Cook
- 0:30
- Serves
- 6
- Difficulty
- Easy
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.
-
uncooked farro¾ cup(s)
-
table salt½ tsp, for cooking farro
-
water3 cup(s)
-
fresh tomato(es)2 medium, diced
-
fresh parsley½ cup(s), coarsely chopped
-
uncooked red onion(s)3 Tbsp, chopped, or diced
-
balsamic vinegar1 Tbsp
-
olive oil1 Tbsp, extra virgin
-
table salt⅛ 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. Yields about 3/4 cup per serving.