Farro Salad With Tomatoes and Herbs - Giada De Laurentiis
"Featured on Giada De Laurentiis' FoodTV show, "Everyday Italian." Farro is similar to wheat berries."
photo by Bonnie G #2
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 4 cups water
- 10 ounces cracked farro (about 1 1/2 cups)
- 2 teaspoons salt
- 1 lb fresh tomato, seeded and chopped
- 1⁄2 sweet onion, chopped
- 1⁄4 cup snipped fresh chives
- 1⁄4 cup finely chopped fresh Italian parsley
- 1 clove garlic, minced
- 2 tablespoons balsamic vinegar
- fresh ground black pepper
- 1⁄4 cup extra virgin olive oil
- salt, to taste
directions
- In a medium saucepan, combine the water, farro, and salt, then turn heat to high and bring it all to a boil.
- When it has come to a boil, reduce the temperature to medium low, cover, and let simmer until the farro is tender, about 30 minutes.
- Remove from heat, drain mixture well, then pour it all into a large ceramic or porcelain bowl and set aside to let cool.
- When cooled, add the chopped tomatoes, onion, chives, and parsley, tossing to combine.
- In a separate bowl, combine the garlic, vinegar, pepper, and olive oil, and whisk well until incorporated to make the dressing.
- Combine the dressing with the farro mixture, tossing it to coat well; season to taste with salt.
- Note: this salad can be made the day before and stored in the refrigerator- Giada suggests serving it at room temperature, so just make sure to take it out of the fridge an hour before serving, or taste it cold to see if you like it that way, too; also, a few sliced black and/or green olives can be a nice addition.
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Reviews
-
Sun-Dried tomatoes and kalamata olives add a great flavor as well! -
Thinking I've fallen in love, with this grain that is. I made this as directed with only one small change, added some chopped fresh mushrooms. So pretty, lite and healthy, made for a great lunch, so many options with this recipe, it's already become one of my favs -
When I came to post this recipe I made from my package of farro (Nature's Earthly Choice Pearled Italian Farro) and found it posted here, but credited to Giada de Laurentiis, I was really quite surprised! It's exactly the same, but it's obvious someone is not getting the credit they deserve, whoever it is! That should definitely be straightened out. At any rate, it's definitely a simple, easy recipe with great flavor and I highly recommend it. We had it with eggplants stuffed with lamb and pine nuts from the "Jerusalam" cookbook. -
I added edamame to mine. Hubby and I enjoyed it quite a bit, would try it again. -
This is good!! I used this recipe along with the recipe on the back of my farro package to make this salad so I put in some black olives and capers! Farro is really good and gets soft when soaked and boiled. I will use this tasty ingredient again, thanks!!!
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RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
