This simple salad recipe is filled with flavor and great for lunch and dinner.
2 ½ gallons water
5 ¾ boxes farro
7 ½ lb. plum tomatoes, seeded, chopped
5 chopped vidalia onions
2 ½ cups chopped scallions
2 gallons fresh arugula
2 ½ cups chopped Italian flat-leaf parsley
10 garlic cloves, peeled, minced
5 oz. balsamic vinegar
2 tbsp. black pepper
½ cup Dijon mustard
5 oz. olive/canola oil blend
- Combine water and farro in saucepan. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer, until farro is tender, about 30 minutes. Drain well and transfer to large bowl to cool.
- Add tomatoes, onion, scallions, arugula and parsley to farro, toss to combine.
- In medium bowl, whisk together garlic, balsamic vinegar, pepper, Dijon mustard and olive oil. Add vinaigrette to salad and toss to coat.