Farro-and-Tomato Salad with Crispy Capers

Farro-and-Tomato Salad with Crispy Capers

Tomato season is in full swing. To celebrate, mix together this colorful and refreshing farro salad.


  • 1 1/2 c. farro
  • 3 c. water
  • 4 tbsp. olive oil, divided 
  • 3 tbsp. small capers, patted dry
  • 2 c. fresh flat-leaf parsley 
  • 3 tbsp. sherry vinegar
  • Kosher salt 
  • Freshly ground black pepper
  • 1 1/2 lb. mixed colors grape and cherry tomatoes, halved



  1. Add farro and water to VitaClay pot. Cook on "Brown" rice setting. 
  2. Meanwhile, heat 1 tablespoon oil in a medium skillet over medium-high heat. Add capers and cook, until crisp, 1 to 2 minutes. Transfer to a paper towel-lined plate. Cook parsley in same skillet, in two batches, until crisp; transfer to plate with capers, adding another tablespoon oil to skillet between batches, if necessary.
  3. Whisk together vinegar and remaining 2 tablespoons oil in a bowl. Season with salt and pepper. Add tomatoes and farro and toss to combine. Top with crispy capers and parsley just before serving.

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