Farro and Tomato Salad 1 tbs extra virgin olive oil 1 tbs balsamic vinegar 1 clove garlic, finely chopped 3 cups water 1 cup pearled Farro, uncooked 1 tsp salt 14.5-oz can diced tomatoes, drained 1 cup chopped arugula 1/3 cup crumbled feta cheese Stir together water, Farro and salt in medium saucepan. Bring to a boil. Cover.
Reduce heat to medium-low and simmer 20 min or until Farro is tender. Drain. Whisk together oil, vinegar and garlic in medium bowl. Stir in tomatoes, arugula and cooked Farro.