Farro Salad with Tomato and Herbs

I got this recipe from work.  The coaches from the gym did a Whole Grain week.  They made the cafe make a different recipe everyday for 5 days using whole grains and gave us all samples.  I couldn't get enough of this Farro Salad.  It's stuck with me for months now.

I have a heck of a time finding farro in any of the stores around me.  I'm talking Sprouts, Whole Foods, AJ's and all the local grocery stores.  Amazon to the rescue!  I found my farro (or spelt berries) HERE.

Farro Salad with Tomato and Herbs

From Giada De Laurentiis

Ingredients:
4 cups water
10 ounces farro (about 1 1/2 cups)
2 teaspoons salt, plus more to taste
4 plum tomatoes, seeded and chopped
1/2 sweet onion (recommended: Walla Walla ), chopped  {the chefs at work used red onion}
1/4 cup snipped fresh chives
1/4 cup fresh parsley, finely chopped
1 large garlic clove, minced
2 tablespoons balsamic vinegar
Black pepper
1/4 cup extra-virgin olive oil

Directions:

1. Combine the water and farro in a medium sauce pan.  Add 2 teaspoons salt.  Bring to boil over high heat.  Reduce heat to medium-low and simmer until farro is tender, about 30 minutes.
2. Drain farro and transfer to a large bowl to cool.  {You can run the farro under cool water and drain to help cool more quickly.}
3. Add the tomatoes, onions, chives, and parsley to the farro.  Toss to combine.
4. In a medium bowl, whisk together garlic, vinegar, salt, pepper, and olive oil.  Add the vinaigrette to the salad and toss to coat.

*The salad can be refrigerated overnight.  Bring to room temperature before serving.