I got this recipe from work. The coaches from the gym did a Whole Grain week. They made the cafe make a different recipe everyday for 5 days using whole grains and gave us all samples. I couldn’t get enough of this Farro Salad. It’s stuck with me for months now.
I have a heck of a time finding farro in any of the stores around me. I’m talking Sprouts, Whole Foods, AJ’s and all the local grocery stores. Amazon to the rescue! I found my farro (or spelt berries) HERE.
Farro Salad with Tomato and Herbs
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Ingredients
- 4 cups water
- 10 ounces farro about 1 1/2 cups
- 2 teaspoons salt plus more to taste
- 4 plum tomatoes seeded and chopped
- 1/2 sweet onion recommended: Walla Walla , chopped {the chefs at work used red onion}
- 1/4 cup snipped fresh chives
- 1/4 cup fresh parsley finely chopped
- 1 large garlic clove minced
- 2 tablespoons balsamic vinegar
- Black pepper
- 1/4 cup extra-virgin olive oil
Instructions
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Combine the water and farro in a medium sauce pan. Add 2 teaspoons salt. Bring to boil over high heat. Reduce heat to medium-low and simmer until farro is tender, about 30 minutes.
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Drain farro and transfer to a large bowl to cool. {You can run the farro under cool water and drain to help cool more quickly.}
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Add the tomatoes, onions, chives, and parsley to the farro. Toss to combine.
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In a medium bowl, whisk together garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.
Recipe Notes
The salad can be refrigerated overnight. Bring to room temperature before serving.
