Farro Salad with Cucumber-Tomatoes and Herbs

A better version of refreshing salad. I like using farro instead of pasta now and then and it makes this very healthy .

Because it contains more fiber thaother popular grains like rice or even quinoa, farro might have even more positive benefits when it comes to digestion and cardiovascular health. It’s also exceptionally high in protein for a grain and supplies more than 10 different vitamins and minerals

Farro Salad with Cucumber-Tomatoes and Herbs

Ingredients

4 cups water

10 ounces farro (about 1 1/2 cups)

1 teaspoons salt, plus more to taste

1 pound tomatoes, seeded and chopped

1/2 sweet onion chopped

1 large English seedless cucumber diced

1/4 cup snipped fresh chives

1/4 cup finely chopped fresh Italian parsley leaves

1 large garlic clove, minced

2 tablespoons balsamic vinegar

Freshly ground black pepper

1/4 cup extra-virgin olive oil

Directions

Combine the water and farro in a medium saucepan.. Bring to a boil over high heat. Add 1 teaspoons of salt. 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,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. Serve cold or st room temp.

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