Farro And Broiled Tomato Salad
- 1 cup Farro
- 2 1/2 cups Vegetable Stock (or water)
- 1 cup Cherry Tomatoes
- 1/2 cup Garbanzo Beans
- 1/2 cup Fresh Mozzarella, I like the bocconcini mozzarella balls
- 1 bunch Basil
- 1/4 cup and 1 tablespoon Olive Oil, divided
- 3-4 tablespoons Balsamic Vinegar
- Sea Salt
- Black Pepper
- Prepare the farro. I soak mine in cold water for about 20 minutes before cooking. Combine the farro and 2 1/2 cups stock (or water). Bring the mixture to a boil, then reduce to a good simmer. Put a lid on it and allow to simmer for 15-20 minutes, until the Farro is tender but not mushy. Rinse the farro in cold water to stop the cooking and set aside. The farro should be warm, but not hot.
- While the farro is simmering, broil the tomatoes. Turn the broiler on. Coat the tomatoes in one tablespoon of Olive Oil and place in a sided baking dish. Broil for 3-5 minutes, until the tomatoes are puckered and the skin starts to pull away from the meat.
- Combine the balsamic vinegar, salt and pepper in a mason jar. Shake to combine. Combine all the ingredients in a large bowl. This salad tastes better the longer it sits, and can keep in the fridge for several days.
farro, vegetable stock, tomatoes, garbanzo beans, fresh mozzarella, basil, olive oil, balsamic vinegar, salt, black pepper
Taken from food52.com/recipes/11977-farro-and-broiled-tomato-salad (may not work)