¾ cup uncooked pearl Farro
½ tsp salt
3 cups water
3medium Roma tomatoes, seeded and diced
½ cup chopped fresh parsley
3 tbsp small diced red onion
1 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
¼ tsp kosher salt
In a medium pot, combine the farro, salt and water and bring to boil. Reduce the heat and simmer, covered until the farro is tender. (about 20-30 minutes) Drain and set aside to cool.
In a medium bowl, mix the tomatoes, parsley, onion, vinegar, oil and salt.
When the farro has cooled, add it to the tomato mixture and chill before serving. I find stirring a few times while chilling mixes the flavors.
