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Farro Salad with Tomatoes and Herbs

  • Preparation Time20 mins
  • Cooking Time35 mins
  • Serves6
  • DifficultyEasy
1L water
280g farro
2 teaspoons salt, plus more to taste
450g tomatoes, seeded and chopped
1/2 sweet onion chopped
10g snipped fresh chives
10g finely chopped fresh Italian parsley leaves
1 large garlic clove, minced
2 tablespoons balsamic vinegar
Freshly ground black pepper
62ml extra-virgin olive oil
Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.

Add the tomatoes, onion, chives, and parsley to the farro, and toss to combine.

In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.

The salad can be refrigerated overnight. Bring to room temperature before serving.

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