A Farro Tomato Salad for newborn parents who are too tired to cook.
As promised, here’s part 2 of the BuzzFeed Baby Delivery for Kate and Jared. Along with the Zucchini Lentil Stew, I made some Farro Tomato Salad. It’s a really easy, vegetarian option. Fargo is made from wheat, so this is most definitely NOT gluten-free.
I use frozen parsley in this recipe – since it’s infused throughout and not used as a garnish. Plus, organic heirloom tomatoes (they look pretty gnarly before they got chopped up).
Before covering it up to go, I nestle in a few Pickled Turnips, which are a new Farmer’s Market Staple.
- 1 Tablespoon Dijon Mustard
- 1/3 cup Olive Oil
- 3 TB Balsamic Vinegar
- Hefty Pinch of Salt
- 2 cups cooked Farro
- 1/4 cup chopped parsley
- 4 Medium Tomatoes, chopped
- To make the dressing, whisk together the first 4 ingredients. Pour over the farro, add the chopped parsley.
- Add the tomatoes on top and sprinkle with sea salt.
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