This farro salad has been eaten, adapted and shared by all three of us at Two Fit Moms. It’s a staple, the perfect side dish, great for barbecues and events — and everyone loves it. I make it about once a week during the summer when tomatoes are ripe and plentiful.
I can bet that my colleagues make certain additions and substitutions to make this salad their own — but I tried to capture the basic salad recipe here for you. You can feel free to jazz it up — adding chopped cucumbers, or a vidalia onion for a bit more sweetness or other chopped herbs.
Please let us know what you think of this recipe. We hope you love it as much as we do!
Our Favorite Farro Salad
serves a crowd, or 4-6 people with leftovers!
1, 14 ounce bag of farro (rinsed and drained)
4 1/2 cups of water
1 pint of cherry or grape tomatoes cut in half
1/2 red onion, chopped
1 1/2 cups of steamed string beans, cut into bite-sized pieces
1/4 cup of parsley, chopped
1/3 cup of olive oil
3 tablespoons of balsamic vinegar
1 clove of garlic, crushed
salt and pepper
Add water, two teaspoons of salt and the farro to a large pot and bring to a boil over medium/high heat. Lower heat and let simmer for approximately 20 minutes until most of the water is absorbed and the farro is tender (but still firm). Drain the farro and add to a large bowl. Set aside.
In a separate bowl, add the olive oil, balsamic vinegar and crushed garlic; whisk until combined. Add tomatoes, red onion, string beans and parsley to farro. Add the dressing to the farro salad (while still warm). Toss. Season with salt and pepper to taste, and toss again.
Serve warm, at room temperature or cold (the longer it sits, the better it tastes!)