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
Freshly ground black pepper
1 1/2 lb. mixed colors grape and cherry tomatoes, halved
Add farro and water to VitaClay pot. Cook on "Brown" rice setting.
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.
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.