Food Recipes Salads Grain Salads Farro Salad with Tomatoes and Herbs Be the first to rate & review! Farro, an ancient Italian grain with a wonderfully chewy texture, is available at specialty shops and Italian markets. Terrific Green Salads By Giada De Laurentiis Giada De Laurentiis Giada De Laurentiis is the Emmy award-winning television personality of Food Network's Everyday Italian, Giada at Home, Giada's Weekend Getaways, Giada in Paradise, Giada in Italy, Giada Entertains, Giada on the Beach, and Giada's Holiday Handbook. She is the chef of GIADA and Pronto by Giada restaurants in Las Vegas. Food & Wine's Editorial Guidelines Updated on March 29, 2015 Rate PRINT Share Yield: 12 Ingredients 1 1/4 pounds farro (about 3 cups) 2 quarts water Salt 2 large garlic cloves, very finely chopped 1/4 cup balsamic vinegar 1/2 cup extra-virgin olive oil Freshly ground pepper 1 1/4 pounds tomatoes, seeded and chopped 1 medium sweet onion, such as Walla Walla, finely chopped 1/2 cup snipped chives 1/2 cup finely chopped flat-leaf parsley Directions In a large saucepan, cover the farro with the water and bring to a boil. Cover and simmer over moderately low heat until barely tender, about 20 minutes. Add 1 tablespoon of salt and simmer until tender, about 10 minutes longer. Drain well, then transfer to a large bowl and let cool. In a medium bowl, mash the garlic with a pinch of salt until it becomes a puree. Whisk in the balsamic vinegar and then the olive oil. Season the dressing with pepper. Add the tomatoes, onion, chives and parsley to the farro and toss. Add the dressing to the salad, season with salt and pepper and toss, then serve. Make Ahead The salad can be refrigerated overnight. Bring to room temperature before serving. Originally appeared: February 2002 Rate It Print