Farro with Cherry Tomatoes and Arugula
1 cup farro
1/4 cup olive oil
1/8 cup balsamic vinegar
salt and pepper
1/3 lb. cherry tomatoes, halved or quartered if large and tossed with a pinch of salt
1/2 lb. arugula
- Cook farro in amply salted water until al dente, 20-25 minutes, drain. Cool slightly before dressing with vinaigrette.
- Emulsify (combine) oil and vinegar. I like to use an old jam jar to shake to combine. Add salt and pepper to taste. Pour over farro and mix well.
- Add tomatoes. (Salad can be prepared up until this point a few hours in advance.)
- When ready to serve, toss farro and tomatoes with arugula. Add a squeeze of lemon and freshly ground pepper, if you like.