Farro Salad with Tomatoes and Herbs
- SERVINGS: 12
Farro, an ancient Italian grain with a wonderfully chewy texture, is available at specialty shops and Italian markets.
- 1 1/4 pounds farro (about 3 cups)
- 2 quarts water
- 2 large garlic cloves, very finely chopped
- 1/4 cup balsamic vinegar
- 1/2 cup extra-virgin olive oil
- Freshly ground pepper
- 1 1/4 pounds tomatoes, seeded and chopped
- 1 medium sweet onion, such as Walla Walla, finely chopped
- 1/2 cup snipped chives
- 1/2 cup finely chopped flat-leaf parsley
- In a large saucepan, cover the farro with the water and bring to a boil. Cover and simmer over moderately low heat until barely tender, about 20 minutes. Add 1 tablespoon of salt and simmer until tender, about 10 minutes longer. Drain well, then transfer to a large bowl and let cool.
- In a medium bowl, mash the garlic with a pinch of salt until it becomes a puree. Whisk in the balsamic vinegar and then the olive oil. Season the dressing with pepper.
- Add the tomatoes, onion, chives and parsley to the farro and toss. Add the dressing to the salad, season with salt and pepper and toss, then serve.
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