Follow these steps for perfect results
Farro
uncooked
Extra-virgin olive oil
Balsamic vinegar
Salt
Black pepper
freshly ground
Cherry tomatoes
halved
Arugula
stemmed and torn
Bring a large saucepan of salted water to a boil.
Add the farro and cook until al dente, about 25 minutes.
Drain the farro thoroughly.
Transfer the cooked farro to a bowl and allow it to cool to room temperature.
In a separate bowl, whisk together the extra-virgin olive oil and balsamic vinegar.
Season the dressing with salt and pepper to taste.
Add the halved cherry tomatoes and arugula to the cooled farro.
Pour the dressing over the salad ingredients.
Toss well to combine all the ingredients.
Season the salad with additional salt and pepper, if needed.
Serve the salad immediately.
Expert advice for the best results
Toast the farro before cooking to enhance its nutty flavor.
Marinate the tomatoes in the dressing for a few minutes before adding to the salad.
Everything you need to know before you start
10 minutes
The farro can be cooked ahead of time.
Serve in a shallow bowl and drizzle with extra olive oil.
Serve as a side dish or light lunch.
Pair with grilled vegetables or protein.
Complements the salad's freshness.
Discover the story behind this recipe
Farro has been a staple in Italian cuisine for centuries.
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