Sunday, May 20, 2012

FARRO SALAD with Tomatoes and Herbs

Spring is an ideal time for salads made of grains. Farro is a type of wheat that is a great source of protein and iron, as well as fiber. This is the recipe we tried most recently and are looking forward to using farro in other combinations. Hope you enjoy it!


4 cups of water
12 oz farro
2 tsp salt
1 pound tomatoes chopped
1/2 sweet onion chopped (ideally Walla Walla)
1/4 cup chopped chives
1/4 cup finely chopped fresh parsley
1 cup chopped chard
4 oz feta cheese
1/2 cup chopped yellow bell pepper
1 large garlic clove diced
2 Tablespoonfuls balsamic vinegar
1/4 cup extra virgin olive oil

Combine water and farro in medium saucepan. Add the 2 tsp salt and 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, onions, chives, parsley, chard, cheese and bell pepper to the farro and toss to combine. In a medium bowl, whisk together the garlic, balsamic vinegar, and olive oil. Add the vinaigrette to the salad and toss again.

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