Farro and Cherry Tomato Salad

How to Make It


Heat a medium saucepan over medium heat until hot. Add farro and cook, stirring frequently, 2 minutes to toast the grain. Add 3 cups water and 1/2 teaspoon salt; bring to a simmer. Gently simmer, covered, until farro is tender and water is mostly absorbed, about 20 minutes.


Drain any liquid from pot. Spread farro on a rimmed baking sheet or large platter; let cool at room temperature, 15 minutes, then transfer to a bowl and chill in refrigerator until cold, about 20 minutes (farro can be cooked up to 3 days ahead and kept chilled in an airtight container).


In a large bowl, whisk together yogurt, tomato oil, vinegar, 3/4 teaspoon salt, red pepper flakes and generous pinch black pepper. Add farro, dressing, cherry tomatoes, basil, onion, cheese and sun-dried tomatoes; stir to combine well. Serve cold or at room temperature.

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