Farro Tomato Salad
1 1/2 cups farro
2 teaspoons sea salt
1 pound juicy, ripe tomatoes, chopped
1 small Vidalia or sweet onion, diced small
1/4 cup fresh chives, chopped
1/4 cup fresh basil, chopped
2-3 tablespoons red wine vinegar
Freshly ground black pepper
1/4 cup extra-virgin olive oil
- Place farro in a bowl, cover with water, and soak overnight. Drain and rinse. Add soaked farro to a saucepan and cover with water. Stir in salt. Bring to a boil over high heat. Reduce heat to low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.
- Add the tomatoes, onion, chives, basil, vinegar and olive oil to the farro, and toss to combine. Season with salt and pepper and toss again. Serve immediately at room temperature. Best if eaten the same day it’s made.