Farro Salad with Tomatoes and Balsamic Vinegar

Total Time
1 hr 12 min
12 min
30 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.


uncooked farro

¾ cup(s)

table salt

½ tsp, for cooking farro


3 cup(s)

fresh tomato(es)

2 medium, diced

fresh parsley

½ cup(s), coarsely chopped

uncooked red onion(s)

3 Tbsp, chopped, or diced

balsamic vinegar

1 Tbsp

olive oil

1 Tbsp, extra virgin

table salt

tsp, or to taste


  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. Yields about 3/4 cup per serving.


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

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