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Ingredients
- 4 cups water
- 10 ounces farro (about 1 1/2 cups)
- 2 teaspoons salt, plus more to taste
- 1 pound tomatoes, seeded and chopped
- 1/2 sweet onion (recommended: Walla Walla) chopped
- 1/4 cup snipped fresh chives
- 1/4 cup finely chopped fresh Italian parsley leaves
- 1 large garlic clove, minced
- 2 tablespoons balsamic vinegar
- Freshly ground black pepper
- 1/4 cup extra-virgin olive oil
Details
Preparation
Step 1
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.
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