Farro Salad with Tomatoes and Herbs

• 10 ounces farro (about 1 1/2 cups)
• 2 1/4 teaspoons salt, plus more to taste
• 1 large garlic clove, minced
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 1/4 cup extra-virgin olive oil
• 2 medium-sized tomatoes, seeded and chopped
• 1/2 medium-size sweet onion (such as Walla Walla), finely chopped
• 1/4 cup snipped fresh chives
• 1/4 cup finely chopped fresh flat-leaf parsley

1. In a medium saucepan, combine 4 cups water and farro.
2. Bring to a boil over high heat.
3. Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes.
4. Add 2 teaspoons of salt and simmer until the farro is tender, about 10 minutes longer.
5. Drain well, then transfer to a large bowl and let cool.
6. In a medium bowl, mash the garlic with 1/4 teaspoon of salt to make a paste.
7. Whisk in the vinegar and 1/4 teaspoon of pepper, then the oil.
8. Add the tomatoes, onion, chives, and parsley to the farro and toss to combine.
9. Add the vinaigrette to the salad and toss to coat.
10. Season the salad with more salt and pepper to taste.
11. (The salad can be made 1 day ahead.
12. Cover and refrigerate.
13. Bring to room temperature before serving.)

salt, garlic, balsamic vinegar, freshly ground black pepper, extravirgin olive oil, tomatoes, sweet onion, fresh chives, parsley

Taken from www.epicurious.com/recipes/food/views/farro-salad-with-tomatoes-and-herbs-376750 (may not work)