Food Blogs

Farro Salad Recipe

Name: FARRO SALAD with Tomatoes and Herbs
Yield: 6
Ingredients: 10 ounces farro (about 1½ cups); 2 teaspoons ¼salt (plus more to taste); 1 large garlic clove (minced); 2 tablespoons balsamic vinegar; teaspoon ¼freshly ground black pepper (plus more to taste); cup ¼extra-virgin olive oil; 2 medium-sized tomatoes (seeded and chopped); cup ¼snipped fresh chives; cup ¼finely chopped fresh flat-leaf parsley

11 months ago

May 27, 2023

Giada De Laurentiis Fanclub

FARRO SALAD with Tomatoes and Herbs

Farro is a type of wheat that was an important component of the Roman Empire’s diet, but it fell somewhat out of favor when more refined wheat products became plentiful in Italy. You’ll still find it on a lot of Italian tables, though, and especially in soups and salads such as this one. Farro is available in Italian markets and gourmet grocery stores, but brown rice or barley could also be used in this recipe.

Servings

MetricUS Imperial

Ingredients

10 ounces farro about 1½ cups
2 teaspoons ¼salt plus more to taste
1 large garlic clove minced
2 tablespoons balsamic vinegar
teaspoon ¼freshly ground black pepper plus more to taste
cup ¼extra-virgin olive oil
2 medium sized tomatoes seeded and chopped
cup ¼snipped fresh chives
cup ¼finely chopped fresh flat-leaf parsley

Servings

MetricUS Imperial

Ingredients

10 ounces farro about 1½ cups
2 teaspoons ¼salt plus more to taste
1 large garlic clove minced
2 tablespoons balsamic vinegar
teaspoon ¼freshly ground black pepper plus more to taste
cup ¼extra-virgin olive oil
2 medium sized tomatoes seeded and chopped
cup ¼snipped fresh chives
cup ¼finely chopped fresh flat-leaf parsley

Instructions

In a Medium Saucepan, combine 4 cups water and farro. Bring to a boil over high heat. Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes. Add 2 teaspoons of salt and simmer until the farro is tender, about 10 minutes longer. Drain well, then transfer to a large bowl and let cool.
In a medium bowl, mash the garlic with ¼ teaspoon of salt to make a paste. Whisk in the vinegar and ¼ teaspoon of pepper, then the oil. Add the tomatoes, onion, chives, and parsley to the farro and toss to combine. Add the vinaigrette to the salad and toss to coat. Season the salad with more salt and pepper to taste. (The salad can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)