Tomato & Farro Salad

Author

NuWave

Servings

4

Category

Appetizers

Ingredients

• 1 c farro, uncooked
• 2 c water
• 1 t sea salt
• 2 T extra-virgin olive oil
• 2 cloves garlic, minced
• 2 T balsamic vinegar
• 1 (14 ½-oz) can petite diced tomatoes
• ½ c red onions, finely diced
• 1 c arugula, rough chop
• ⅓ c feta cheese, crumbled

Directions

1. Add farro, water, and sea salt.
2. Close lid and lock. Set to "multi grain" and adjust for 10 minutes.
3. When done, natural release, then do a quick release and make sure all pressure is released before opening lid.
4. Open. Fluff farro with fork.
5. In a bowl, whisk together olive oil, vinegar, garlic, onions, and stir in tomatoes and arugula.
6. Remove cooked farro. Transfer to bowl with vinaigrette. Mix well. Sprinkle with feta cheese crumbles on top. Serve immediately.