Farro Salad with Tomatoes and Herbs ala Giada

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Nutritional Info

Servings Per Recipe: 16
Amount Per Serving
Calories: 58.8

Total Fat: 3.7 g
Cholesterol: 0.0 mg
Sodium: 150.9 mg
Total Carbs: 7.1 g
Dietary Fiber: 1.1 g
Protein: 1.1 g

View full nutritional breakdown of Farro Salad with Tomatoes and Herbs ala Giada calories by ingredient

Introduction

Being Giada's recipe I'm not sharing except with you Kathryn.
The only thing I changed was she had 2 teaspoons of salt, I used one and it was good. She said a pound of tomatoes - I didn't really count but put in 8 - looks right. Being Giada's recipe I'm not sharing except with you Kathryn.
The only thing I changed was she had 2 teaspoons of salt, I used one and it was good. She said a pound of tomatoes - I didn't really count but put in 8 - looks right.

Minutes to Prepare: 30

Minutes to Cook: 30

Number of Servings: 16

Ingredients

10 oz Farro, (about 1.5 cup)

4 cups of Water

1 tsp Salt

1 pound Tomatoes (approx.8 Italian tomato) chopped &

seeded

1/2 large sweet Onion chopped

1/4 cup Fresh Chives chopped

1/4 cup Fresh Italian Parsley

1 clove Garlic minced

2 T Balsamic Vinegar

Freshly ground black pepper

1/4 cup Olive Oil

Directions

Combine the water, farro and salt in a medium sauce pan. 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, then transfer to a large bowl to cool.
In the mean time chop your tomatoes, onion and herbs. Add to the farro once cooled.
In a medium bowl, whisk together the garlic, vinegar, pepper and olive oil (she had salt in the directions here, which I missed and it tasted just fine without). Add the vinaigrette to the salad and toss to coat.
The salad can be refrigerated over night. Bring to room temperature before serving.
This makes 8 cups - using it as a side I figured 16 half cup servings - just enough for a nice taste without too many calories.

Number of Servings: 16

Recipe submitted by SparkPeople user CALIDREAMER76.