Farro and Tomato Salad With Herbs

Be the first to review
READY IN: 45mins
Recipe by zeldaz51

Adapted from a Melissa Clark recipe published in the NY Times on December 17, 2013. Don't cut back on the salt in the cooking liquid, it's really necessary!

Ingredients Nutrition

Directions

  1. In a medium saucepan, bring farro, apple juice, water, salt, bay leaves to a simmer. Simmer, stirring occasionally and adding extra liquid if needed, until farro is tender and liquid is absorbed, about 30-35 minutes. Remove from heat, cool, then discard bay leaves.
  2. In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, pistachios and mix well. This mixture will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in herbs, tomatoes, radish slices and taste to adjust seasoning.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a