I love salads, especially in the summer time. Not all salads are leafy greens tossed with a vinaigrette; some are made with citrus and fennel while others are made with grains and vegetables. Farro Salad With Tomatoes and Herbs, flavorful with bright colors from the tomatoes, chives, and parsley, has wonderful textures. This salad is a unique side dish and will not only enhance your summer barbecue, but any meal.
Farro Salad
with Tomatoes and Herbs
Adapted From
everydayitalian
Giada De Laurentiis
Ingredients
10 ounces farro (about 1 1/2 cups)
2 1/4 teaspoons salt, plus more to taste
1 large garlic clove, minced
2 tablespoons balsamic vinegar
1/4 teaspoon freshly ground black pepper, plus more to taste
1/2 cup extra-virgin olive oil
2 medium sized tomatoes, seeded and chopped
1/2 medium sweet onion
1/4 cup snipped fresh chives
1/4 cup finely chopped fresh flat-leaf parsley
In a medium sauce pan, combine 4 cups water and farro. Bring to a boil over high heat. Cover and simmer over medium heat until the farro is almost tender, about 20 minutes. Add 2 tablespoons of salt and simmer until the farro is tender, about 10 minutes longer. Drain well, then transfer into a large bowl and let cool.
In a medium bowl, mash the garlic with 1/2 teaspoon of salt to make a paste. Whisk in the vinegar and 1/4 teaspoon of pepper, then the oil. Add the tomatoes, onion, chives and parsley to the farro and toss to combine. Add the vinaigrette to the salad and toss to coat. Season the salad with more salt and pepper to taste. (The salad can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving).
follow Anne on twitter and Instagram @AnneFretz
Farro Salad
with Tomatoes and Herbs
Adapted From
everydayitalian
Giada De Laurentiis
Ingredients
10 ounces farro (about 1 1/2 cups)
2 1/4 teaspoons salt, plus more to taste
1 large garlic clove, minced
2 tablespoons balsamic vinegar
1/4 teaspoon freshly ground black pepper, plus more to taste
1/2 cup extra-virgin olive oil
2 medium sized tomatoes, seeded and chopped
1/2 medium sweet onion
1/4 cup snipped fresh chives
1/4 cup finely chopped fresh flat-leaf parsley
In a medium sauce pan, combine 4 cups water and farro. Bring to a boil over high heat. Cover and simmer over medium heat until the farro is almost tender, about 20 minutes. Add 2 tablespoons of salt and simmer until the farro is tender, about 10 minutes longer. Drain well, then transfer into a large bowl and let cool.
In a medium bowl, mash the garlic with 1/2 teaspoon of salt to make a paste. Whisk in the vinegar and 1/4 teaspoon of pepper, then the oil. Add the tomatoes, onion, chives and parsley to the farro and toss to combine. Add the vinaigrette to the salad and toss to coat. Season the salad with more salt and pepper to taste. (The salad can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving).
follow Anne on twitter and Instagram @AnneFretz
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