Farro Salad
Chewy farro makes a fantastic salad, with tomatoes and a garlicky balsamic dressing adding zesty flavor.
Ingredients
- 1 1/2 cups uncooked farro, about 10 ounces
- 4 cups water
- 2 teaspoons kosher salt
- 2 tomatoes, cored, seeds removed, diced
- 1/4 cup finely chopped red onion
- 2 green onions, thinly sliced
- 6 strips bacon, cooked, drained on paper towels, crumbled
- 2 tablespoons fresh chopped parsley
Dressing
- 4 tablespoons olive oil
- 3 tablespoons good quality balsamic vinegar
- 1 clove garlic, finely minced
- 1/4 teaspoon freshly ground black pepper, or to taste
- kosher salt, to taste
- salad greens for serving
Instructions
- In a medium saucepan, combine the water, farro, and 2 teaspoons of salt. Place the pan over high heat and bring to a boil. Reduce the heat to low, cover the pan, and simmer for about 30 minutes, until the farro is tender. Drain thoroughly and then transfer to a bowl and let cool.
- In a serving bowl, combine the diced tomatoes, red and green onion, bacon, and parsley. Add the cooled farro with the vegetable mixture. Toss gently to blend ingredients.
- In a small bowl, whisk the olive oil with the balsamic vinegar, garlic, and freshly ground black pepper. Drizzle the dressing over the farro and vegetables and then stir to combine. Taste and adjust seasonings, as needed.
- Serve immediately or cover and refrigerate. Remove from the refrigerator about 15 to 20 minutes before serving.
- Serve the salad over mixed salad greens, arugula, or pea shoots.
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