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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.Sprinkle with cheese. Serve immediately.
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