I was expecting this to be awesome, because I love the other farro dishes that I've tried...but I used the same dressing in those recipes. This one is just OK - nothing special.



Farro Salad with Tomatoes and Herbs
Giada De Laurentiis

Prep Time: 20 min
Cook Time: 35 min
Serves: 6 servings

4 cups water
10 ounces farro (about 1 1/2 cups)
2 teaspoons salt, plus more to taste
1 lb. tomatoes, seeded and chopped
½ sweet onion (recommended: Walla Walla) chopped
¼ cup snipped fresh chives
¼ cup finely chopped fresh Italian parsley leaves
1 large garlic clove, minced
2 tablespoons balsamic vinegar
Freshly ground black pepper
¼ cup 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.

MacGourmet Rating: 3 Stars

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