Tomato and Farro Salad

This healthy farro salad combines a high-fiber whole grain, sweet cherry tomatoes, and basil for an easy side dish.

Tomato and Farro Salad 

Spring and summer are for light and fresh dishes.  I love adding different whole grains to my salads and today we are talking farro.  Farro is an ancient grain with a nutty flavor.  You want to buy a pearled variety unless you have the time to cook the whole grain.  It has a wonderful chew and is perfect as a cold salad side dish or as a warm side dish in place of rice.

Today we are making a cold salad side dish and adding fresh cherry tomatoes and basil to the mix and then we are topping it off with some white wine vinegar for a spark of flavor.  Perfect for summer grilling season, picnics, or potlucks.   Bursting with flavor, this salad is a winner.

Enjoy!

What Ingredients do I need?

• farro - for quick cooking choose a pearled variety
• cherry tomatoes - I chose multi-colored tomatoes for more of a color pop
• white wine vinegar
• fresh basil

Substitutions and Variations

• Add different herbs - mint or dill would be great

• Add more vegetables - zucchini, cucumber, or yellow squash

• Add some feta cheese

• Serve warm with tomatoes and mushrooms, or green beans, onions, and tomatoes

Kitchen Tips and Notes

• This is a very good farro.

• This salad can be served cold or at room temperature.  

• To cool salad faster rinse cooked farro in cold water, or plan to allow to cool for at least 15 minutes.

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Tomato and Farro Salad 

1 cup farro
2 tablespoons white-wine vinegar
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1 pint cherry tomatoes, quartered
¼ cup chopped fresh basil

Place farro in a medium saucepan; add enough water to cover by 2 inches. Bring to a boil. Cover, reduce heat and simmer until tender, 15 to 20 minutes. Drain and transfer to a large bowl and allow to cool 15 minutes.

Add the tomatoes to the bowl along with the basil. Add salt and pepper.  Drizzle with the vinegar and stir to combine. Serve warm or at room temperature.