Farro and Tomato Salad With Herbs

• 1 cup uncooked whole farro
• 1 cup apple juice
• 2 cups water
• 2 teaspoons kosher salt, more as needed
• 2 bay leaves
• 4 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 12 ounces pistachio nuts, chopped
• 3 cups torn herbs, leaves (parsley, basil leaves, and mint)
• 1 cup cherry tomatoes or 1 cup grape tomatoes, both red and yellow if available, halved
• 6 radishes, thinly sliced

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

farro, apple juice, water, kosher salt, bay leaves, extravirgin olive oil, lemon juice, pistachio nuts, torn herbs, cherry tomatoes, radishes

Taken from www.food.com/recipe/farro-and-tomato-salad-with-herbs-512336 (may not work)