A simple and hearty salad of farro, tomatoes and basil with a garlic olive oil dressing. Serve it for lunch, or add grilled chicken or salmon for a light dinner.
Course Side Dish
Cuisine Mediterranean
Prep Time 5 minutesmins
Cook Time 20 minutesmins
Total Time 25 minutesmins
Servings 8servings
Calories 188
Author Annalise Sandberg
Ingredients
1 ½cupsfarro(285 grams)
2teaspoonssalt, divided
1large clove of garlic, finely minced
2tablespoonssweet onion, thinly sliced
1tablespoonbalsamic vinegar
¼teaspoonfresh ground black pepper
3tablespoonsolive oil
2cupscherry or grape tomatoes, halved
¼cuppacked basil, chopped
Additional salt and pepper, to taste
Instructions
Bring approximately 6 cups of water to a boil on the stove. Season with 1 ½ teaspoons salt. Add farro and cook until al dente, about 20 minutes. Drain and set aside to cool to room temperature.
In a small bowl, combine the remaining ½ teaspoon salt, garlic, sweet onion, balsamic vinegar, pepper and olive oil. Add to the cooled farro and toss until incorporated. Stir in the sliced tomatoes and basil. Serve.
Notes
Note: Can be made ahead. Store in an airtight container in the fridge for up to 3 days.Recipe adapted from Everyday Italian.