Best Ww Farro Salad With Tomatoes And Balsamic Vinegar Recipes

WW Farro Salad With Tomatoes and Balsamic Vinegar image

Provided by Bonnie G 2

Categories Grains

Time 42m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 cup uncooked pearled cracked farro
1/2 teaspoon salt, for cooking farro
3 cups water
2 medium tomatoes, diced
1/2 cup fresh parsley, coarsely chopped
3 tablespoons red onions, chopped
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
1/8 teaspoon salt, to taste

Steps:

Combine farro, salt and water in a medium saucepan.
Bring to boil over high heat.
Reduce heat to low and simmer, covered until farro is tender, about 20 to 30 minutes.
Drain well and let cool slightly.
Meanwhile, in a medium bowl, combine tomatoes, parsley, onion, vinegar, oil and salt.
Add farro to tomato mixture and toss to coat.
Cover and chill at least 30 minutes for flavors to blend.
Yields about 3/4 cup per serving.

Nutrition Facts : Calories 33.4, Fat 2.4, SaturatedFat 0.3, Sodium 251.5, Carbohydrate 2.8, Fiber 0.7, Sugar 1.7, Protein 0.6

Farro Salad With Tomatoes and Herbs - Giada De Laurentiis image

Provided by Julesong

Categories Grains

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

4 cups water
10 ounces cracked farro (about 1 1/2 cups)
2 teaspoons salt
1 lb fresh tomato, seeded and chopped
1/2 sweet onion, chopped
1/4 cup snipped fresh chives
1/4 cup finely chopped fresh Italian parsley
1 clove garlic, minced
2 tablespoons balsamic vinegar
fresh ground black pepper
1/4 cup extra virgin olive oil
salt, to taste

Steps:

In a medium saucepan, combine the water, farro, and salt, then turn heat to high and bring it all to a boil.
When it has come to a boil, reduce the temperature to medium low, cover, and let simmer until the farro is tender, about 30 minutes.
Remove from heat, drain mixture well, then pour it all into a large ceramic or porcelain bowl and set aside to let cool.
When cooled, add the chopped tomatoes, onion, chives, and parsley, tossing to combine.
In a separate bowl, combine the garlic, vinegar, pepper, and olive oil, and whisk well until incorporated to make the dressing.
Combine the dressing with the farro mixture, tossing it to coat well; season to taste with salt.
Note: this salad can be made the day before and stored in the refrigerator- Giada suggests serving it at room temperature, so just make sure to take it out of the fridge an hour before serving, or taste it cold to see if you like it that way, too; also, a few sliced black and/or green olives can be a nice addition.

Nutrition Facts : Calories 103.8, Fat 9.2, SaturatedFat 1.3, Sodium 787, Carbohydrate 5.1, Fiber 1.2, Sugar 3.2, Protein 1

Farro Salad with Tomatoes and Herbs image

Provided by Giada De Laurentiis

Categories side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 11

4 cups water
10 ounces farro (about 1 1/2 cups)
2 teaspoons salt, plus more to taste
1 pound tomatoes, seeded and chopped
1/2 sweet onion (recommended: Walla Walla) chopped
1/4 cup snipped fresh chives
1/4 cup finely chopped fresh Italian parsley leaves
1 large garlic clove, minced
2 tablespoons balsamic vinegar
Freshly ground black pepper
1/4 cup extra-virgin olive oil

Steps:

Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.
Add the tomatoes, onion, chives, and parsley to the farro, and toss to combine.
In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.
The salad can be refrigerated overnight. Bring to room temperature before serving.