Farro Salad with Tomatoes and Balsamic Vinegar

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.