Farro, Cherry Tomato and Arugula Salad

1. 1

   In a large saucepan of boiling salted water, cook the farro until al dente, about 25 minutes.

2. 2

   Drain well.

3. 3

   Transfer to a bowl and let cool to room temperature.

4. 4

   In a bowl, mix the olive oil and vinegar and season with salt and pepper.

5. 5

   Add the tomatoes, arugula and dressing to the farro and toss well.

6. 6

   Season with salt and pepper and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.