Farro Salad with Cherry Tomatoes & Nuts

Every now and again, it's good to eat a savory salad that is non traditional. I was shopping in an organic store in Brooklyn when I saw a bag of Farro. It was either the Farro or Whole Wheat Berries so I chose the Farro. It looks nice, small and grainy like barley and packs 5 grams of fiber. You can serve as a cereal or add fruits and veggies to it like a salad. Either way you go, it is a good way to include fiber. Every week in schools I try to avoid going out to restaurants and I try to brown bag it. I made this salad on my way to work early one morning. It kept for several hours and since there is no dairy, meat, it worked out really well. It made me feel full. All I needed was some water and I definitely enjoyed tasting this.

Farro Salad with Cherry Tomatoes, Nuts, and Fruit 

Ingredients 

1 cup of Farro, cooked 

6-8 cherry tomatoes, washed and sliced 

a handful of Mixed Berries and Nuts

Balsamic vinegar 

Zucchini cut in spiralizer (optional, as garnish only) 

1 tablespoon of olive oil 

1 teaspoon of garlic powder 

1 teaspoon of dried or fresh basil 

Instructions 

1. Combine water and farro, boil for 15 minutes. Add kosher or sea salt. 
2. In bowl, combine balsamic vinegar, garlic, basil, cherry tomatoes and olive oil. Set aside in refrigerator to marinate before adding. 
3. Rinse water from pot; Allow farro to be drained and add with other ingredients. 
4. If you have a spiralizer, cut 1/3 of zucchini and add as garnish on top. 
5. Set in fridge for 20 minutes before eating. 

(c) 2013 by Pam Osbey