Ingredients
4 cups of water
1.5 cups of farro grain
2 tsp salt
1 pound tomatoes chopped
0.5 sweet onion chopped
0.25 cup diced chives
0.25 cup finely chopped fresh parsley
1 large garlic clove diced
2 tbsp balsamic vinegar
Fresh ground pepper to taste
0.25 cup extra virgin olive oil
Preparation
Combine water and farro in a medium saucepan. Add the two teaspoons of salt. Bring to a boil over high heat. Reduce to medium-low and cover, and simmer until the farro is tender. 15-20 minutes. Drain well and then transfer to a large bowl and cover. Add the tomatoes, onion, chives and parsley to the farro and toss to combine. In a medium bowl, whick together the garlic, vinegar, salt, pepper and olive oil. Add the vinaigrette to the salad and toss again. The salad should be served at room temperature.
