Farro & Tomato Salad Serves 4

Updated: Mar 1


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.







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