• 4 C water
  • 1 ½ C farro
  • 2 tsp salt, plus more to taste
  • 1 lb tomatoes, seeded and chopped
  • 1/2 sweet onion, chopped
  • 1/4 C fresh chives, snipped
  • 1/4 C fresh Italian parsley leaves, finely chopped
  • 1 large garlic clove, minced
  • 2 Tbl balsamic vinegar
  • Black pepper, freshly ground
  • 1/4 C extra-virgin olive oil


  1. Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat.
  2. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.
  3. Add the tomatoes, onion, chives, and parsley to the farro, and toss to combine.
  4. In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.
  5. The salad can be refrigerated overnight. Bring to room temperature before serving.

Cooking Instructions:

  1. For 1 cup of farro, add 2 ½ cups of salted water in a saucepan.
  2. Bring to a boil.
  3. Reduce the heat to low or medium-low. Cover with a lid and simmer for 15-30 minutes, or until tender.
  4. Drain any excess water. Allow to cool down.