Jodi’s Farro Salad

Jodi’s Farro Salad
  1. 1 ½ cups farro
  2. 1 ½ teaspoons kosher salt
  3. ½ pound blanched green beans, trimmed and cut into 1 inch pieces
  4. 1 cup pitted kalamata olives
  5. 1 blanched medium orange or yellow bell pepper, cut into 1 inch pieces
  6. 1 pint grape tomatoes, roasted ** see below
  7. ¼ cup snipped fresh chives
  8. ¼ cup balsamic vinegar
  9. ¼ cup extra-virgin olive
  10. fresh ground black pepper
  1. In a medium saucepan, combine 4 cups of water with the farro. Bring to a boil over high heat, then cover and simmer over medium-low heat until farro is almost tender, about 20 minutes. Add the salt and simmer until the farro is tender, about 10 minutes longer. Drain well. Transfer to a large bowl and let cool.
  2. When the farro has cooled, add the green beans, olives, bell pepper, tomatoes, pepper and chives. Combine well. Pour in olive oil and balsamic vinegar and toss to combine
For the roasted grape tomatoes
  1. Place tomatoes on baking sheet, drizzle with olive oil, salt and pepper. Toss with your hands to combine. Place in 350 degree oven for approximately 10 minutes or until tender.
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