This salad has become a huge favorite in our house and pairs well with any grilled meat. I made it again the other night and used quartered cherry tomatoes instead of buying regular tomatoes and it worked out perfectly. The recipe calls for balsamic vinegar and I usually use that, but this time I used a cranberry pear balsamic from Oleacea, an olive oil and vinegar shop in Sante Fe, NM. This vinegar makes the best vinaigrette, very light and refreshing. The recipe is adapted from Giada DeLaurentiis.
Farro Salad
4 cups water
1 1/2 cups farro
2 tsp. salt, plus more to taste
1 lb. tomatoes, seeded and chopped
1/4 cup sweet onion, chopped
1/2 red, orange or yellow bell pepper, chopped
1/4 cup snipped fresh chives
1/4 cup chopped fresh Italian parsley leaves
1 large garlic clove, minced
2 Tbsp. balsamic vinegar
Freshly ground black pepper
1/4 cup extra virgin olive oil
Combine water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce to medium-low, cover and simmer for 25 to 30 minutes until farro is tender but not mushy. Drain well; transfer to large bowl to cool.
Add tomatoes, onion, bell pepper, chives and parsley to the farro and toss to combine.
In a medium bowl, whisk together garlic, vinegar, salt, pepper and olive oil. Add to salad and toss to coat.
Serve at room temperature. Can be refrigerated overnight.
