Great salad for this time of year..
4 cups water
10 ounces of farro (I think I used about 8 ounces because that what was left from the other recipe!)
salt for the water
1 pound tomatoes, seeded and chopped
1/2 sweet onion, chopped
1/4 cup chopped chives (I used green onions)
1/4 cup chopped parsley
1 large garlic clove, minced
2 tablespoons balsamic vinegar (I used a combo of balsamic and red wine, just 'cause I think balsamic can be a little heavy at times)
freshly ground pepper
1/4 cup evoo
Combine the water and farro in a sauce pan, add salt and bring to a boil. Reduce heat, cover and simmer until farro is tender, about 30 minutes. Drain well, and transfer to a large bowl to cool.
Add the tomatoes, chives, and parsley to the farro.
In a medium bowl, whisk garlic, vinegar, salt and pepper and evoo. Add to salad and toss all together to coat.
This salad a really good staying power. I served it to my crew over the course of a couple days. Super good!
