1 cup farro
- 1/4 cup Tuscan Herb Olive Oil plus more to pass at the table
- 1/2 teaspoon salt
- 2 tablespoons Olive Cart South Haven 25 Year Aged Balsamic vinegar
- 8 cherry tomatoes, haloed
- 2/3 cup shredded arugula leaves
- Shavings of Parmigiano-Reggiano cheese
The fast way to cook farro is to cover it with water the night before you plan to cook it and then the next day drain off the water and put the farro in a 1-quart saucepan.
Cover it with fresh water and cook until it is tender but not mushy. This will take about 15 minutes. Drain and transfer to a bowl. Farro can be cooked without presoaking but will need a longer cooking time, about 30 minutes.
Pour the Tuscan Herb Olive OIl over the farro and mix it well to coat the grains. Stir in the salt and vinegar. Divide the farro among 4 salad plates. Sprinkle the arugula evenly among the plates. Place 4 tomato halves on each plate and sprinkle with the cheese. Pass more olive oil at the table to drizzle on top
