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Farro and Tomato Salad

Farro is an Italian variety of the grain also known as spelt. Look for it in specialty-food stores or Italian markets. You can use barley in place of the farro, and cook it according to the package instructions.


  • 3/4 cup farro
  • 3 cups water
  • 2 1/2 cups vegetable broth
  • 2 large plum tomatoes, halved lengthwise, seeded and coarsely chopped
  • 1/4 lb. fresh mozzarella balls, halved
  • 2 tsp. balsamic vinegar
  • 2 tsp. red wine vinegar
  • 1 tsp. salt
  • 1/8 tsp. freshly ground pepper
  • 1 Tbs. olive oil
  • 8 large fresh basil leaves, cut crosswise into thin strips


Make the farro
Place the farro in a bowl with the water and let stand at room temperature for 2 hours.

Drain the farro and place in a saucepan. Add the broth and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover and simmer until the farro is tender, about 30 minutes. Let stand, covered, for 10 minutes. Transfer to a bowl and let cool to room temperature.

Assemble the salad
Add the tomatoes and mozzarella to the farro. In a small bowl, whisk together the balsamic vinegar, red wine vinegar, salt and pepper. Whisk in the olive oil. Pour the dressing over the salad, add the basil and toss with a fork. Divide among shallow bowls and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Vegetarian, by Dana Jacobi (Oxmoor House, 2007).