Farro Salad with Tomatoes and Herbs


10 ounces farro (about 2 cups)
4 cups water
2 tsp salt, plus more to taste
1 pound tomatoes, seeded and chopped (about 2 large)
2 large shallots chopped
1/4 cup snipped fresh chives
1/4 cup finely chopped fresh Italian parsley leaves
1 large garlic clove, minced
2 Tbsp Flying Olive Aged Traditional Balsamic Vinegar (I haven’t tried it, but I think Sicilian Lemon would be delicious as well)
2 Tbsp Flying Olive Tuscan Herb, Garlic, Gremolata, or a Single Varietal of Choice
Freshly ground black pepper


Rinse the farro under cold water in a sieve. Drain. Combine the water and farro in a medium saucepan.

Add 2 tsp of salt. 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, then transfer to a large bowl to cool.

Add the tomatoes, shallot, chives, and parsley to the farro, and toss to combine.

In a medium bowl, whisk together the garlic, Flying Olive Balsamic and Extra Virgin Olive Oil of Choice, salt , and pepper. Add the vinaigrette to the salad and toss to coat.

The salad can be refrigerated overnight. We find it tastes better the next day. Bring to room temperature before serving.

Inspired by a recipe by Giada De Laurentiis

Submitted by Barb L.