Farro Tomato Salad

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.

Farro Salad

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).

Tomato Farro Salad Farro Tomato Salad

Before covering it up to go, I nestle in a few Pickled Turnips, which are a new Farmer’s Market Staple.

Farro Tomato Beets

Recipe: Farro Salad with Tomatoes


  • 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


  1. To make the dressing, whisk together the first 4 ingredients. Pour over the farro, add the chopped parsley.
  2. Add the tomatoes on top and sprinkle with sea salt.

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