I am always perusing through recipes to find a healthy one. Farro is a food composed of grains and wheats. It has a hardy taste and satisfying texture.

I have become a huge farro fan.

There are several different varieties of farro. Look for the “semi-pearled” kind. I find it to be the most flavorful. 

Farro can be combined with an assortment of foods like roasted fruits or vegetables. You can throw them into a pot of vegetable soup to give it a rich, hearty flavor. It is nutritious, adds a little fiber to your diet and takes little time to cook.

This recipe is courtesy of Giada De Laurentiis. All of her recipes are dependable, and this was delicious! You can use it as a side dish, salad or make it for brunch! Just make it! You will not be disappointed and maybe you will become a big farro fan like me!

Ingredients for Farro Salad

4 cups water
10 ounces farro (about 1 1/2 cups)
2 tsp. kosher salt, plus more to taste
5 tomatoes on the vine, seeded and chopped
1/2 sweet onion, chopped
1/4 cup fresh chives
1/4 cup fresh parsley leaves, chopped
1 large garlic clove (or two small), minced
2 tbsp. balsamic vinegar
1/2 tsp. black pepper
1/4 cup of good extra-virgin olive oil

Combine the water and the farro in a medium saucepan. Add 2 tsp. of salt. Bring to a boil over high heat. Once the water is boiling, reduce the heat to medium-low, cover and simmer until the farro is tender, about 30 minutes. SET YOUR TIMER!

Once farro is done, drain and transfer to large bowl to cool.

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

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.

It’s that simple!