Heart-Healthy Farro with Cherry Tomatoes & Arugula

If you like all that Quinoa can do for your body, you’ll love farro
Here’s a simple, heart, salad with protein-and fiber-rich farro and sweet cherry tomatoes.
Find out why you should eat more farro.

1 1/2 cups farro
1/3 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1/2 pound cherry tomatoes, halved
2 bunches of arugula (3/4 pound), stemmed and torn into bite-size pieces
In a large saucepan, bring salted water to a boil. Add farro and cook until it’s al dente, about 25 minutes. Drain water. Transfer farro to a bowl and let it cool.

In a bowl, mix olive oil and vinegar. Season with salt and pepper. Add tomatoes, arugula and olive oil mixture to the farro and toss well. Season with salt and pepper and serve at once. Can be refrigerated overnight.
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Author: Heather Zachariah

Former Art Director for Home Magazine, Heather Leahy Zachariah, left her career in publishing after baby number number one. She now works from home as a freelance graphic designer and a chauffeur to her 3 busy kids. "Working on TipsFromTown has been a wonderful outlet for me. It renewed my love of publishing where I can design colorful, enticing pages online and allows me to share the things I love about being a mom." Heather grew up in Shaker Heights, Ohio, a place that still is near and dear to her. " After living in Brooklyn for 18 years and studying Graphic Design at Pratt Institute, she now lives in the Jersey burbs. "I love living so close to NYC, but in my heart, I'm an Ohio girl."


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