Farro Salad
19
Jul
Jul
[cooked-sharing]
Yields4 Servings [cooked-related]
4 cups Water
10 oz Farro (about 1 1/2 cups)
1 tbsp Salt, or to taste
3 Plum Tomatoes, chopped
½ Sweet Onion, chopped
2 Persian Cucumbers, diced
3 tbsp Chopped Parsley
1 Clove Garlic, crushed
2 tbsp Vinegar
Black Pepper
¼ cup Olive Oil
1
Combine the water and farro in a medium saucepan. Add salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 Minutes. Drain well, and then transfer to a large bowl to cool.
2
Add the tomatoes, onion, cucumber, and parsley to the farro, and toss to combine.
3
In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat. Serve.
Ingredients
4 cups Water
10 oz Farro (about 1 1/2 cups)
1 tbsp Salt, or to taste
3 Plum Tomatoes, chopped
½ Sweet Onion, chopped
2 Persian Cucumbers, diced
3 tbsp Chopped Parsley
1 Clove Garlic, crushed
2 tbsp Vinegar
Black Pepper
¼ cup Olive Oil