Healthy Farro Salad with Tomatoes and Herbs



  Metric  Cups  Imperial 

  • 1000 ml water
  • 280g Farro
  • 2 teaspoons salt, plus more to taste
  • 450g tomatoes, seeded and chopped
  • 1/2 sweet onion chopped
  • 10g snipped fresh chives
  • 10g finely chopped fresh parsley leaves
  • 1 large garlic clove, minced
  • 2 tablespoons balsamic vinegar
  • Freshly ground black pepper
  • 62ml Mories extra virgin olive oil


  1. Combine the water and Farro in a medium saucepan. Add 2 teaspoons of salt.
  2. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the Farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.
  3. Add the tomatoes, onion, chives, and parsley to the Farro, and toss to combine.
  4. In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.

The salad can be refrigerated overnight. Bring to room temperature before serving.

By Giada De Laurentiis

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