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Giada De Laurentiis

Farro Salad with Tomatoes and Herbs


Ingredients

  • 4 cups Water
  • 10 oz farro about 1 1/2 cups
  • 2 teaspoons Salt plus more to taste
  • 1 lb Tomato seeded and chopped
  • ½ sweet Onion chopped
  • ¼ cup snipped fresh chive
  • ¼ cup finely chopped fresh Italian Parsley leaves
  • 1 large clove of Garlic minced
  • 2 tablespoons Balsamic vinegar
  • freshly ground black pepper
  • ¼ cup Extra Virgin Olive Oil

Method

  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.
  2. Add the tomatoes, onion, chives, and parsley to the farro, and toss to combine.
  3. In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.
  4. The salad can be refrigerated overnight. Bring to room temperature before serving.
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