4 cups water
10 ounces farro (about 1 1/2 cups)
2 teaspoons salt, plus more to taste
1 pound tomatoes, seeded and chopped
1/2 cup sweet onion chopped
1/4 cup chopped cucumber
1/4 cup finely chopped fresh Italian parsley leaves
1 large garlic clove, grated
1/4 cup toasted almonds
2 t lemon juice
Freshly ground black pepper
1/4 cup extra-virgin olive oil
Smoked sea salt to taste
Combine the water and farro in a medium saucepan. Add 2 teaspoons 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, and then transfer to a large bowl to cool.
Add the tomatoes, onion, cucumber,almonds, 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 serve cold.
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