Farro Salad with Tomatoes and Herbs

Name: Farro Salad with Tomatoes and Herbs
Yield: 6 side-dish servings
Ingredients: 10 ounces farro (about 1 1/2 cups); 2 1/4 teaspoons salt, plus more to taste; 1 large garlic clove, minced; 2 tablespoons balsamic vinegar; 1/4 teaspoon freshly ground black pepper, plus more to taste; 1/4 cup extra-virgin olive oil; 2 medium-sized tomatoes, seeded and chopped; 1/2 medium-size sweet onion (such as Walla Walla), finely chopped; 1/4 cup snipped fresh chives; 1/4 cup finely chopped fresh flat-leaf parsley

December 9, 2011

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.

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