Farro Salad with Tomatoes and Herbs

Ingredients

• 2 tablespoons balsamic vinegar 
• 6 servings pepper black freshly ground
• 1.5 cups farro 
• 0.3 cup chives fresh snipped
• 1 large garlic clove minced
• 0.3 cup olive oil extra-virgin
• 0.3 cup parsley leaves fresh italian finely chopped
• 2 teaspoons salt plus more to taste
• 0.5  onion sweet chopped (recommended: Walla Walla)
• 1 pound tomatoes seeded chopped
• 4 cups water 

Equipment

• bowl
• sauce pan
• whisk

Directions

1. Watch how to make this recipe.
2. Combine the water and farro in a medium saucepan.
3. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes.
4. Drain well, and then transfer to a large bowl to cool.
5. Add the tomatoes, onion, chives, and parsley to the farro, and toss to combine.
6. In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil.
7. Add the vinaigrette to the salad and toss to coat.
8. The salad can be refrigerated overnight. Bring to room temperature before serving.