Farro Salad with Fresh Herbs and Vegetables – Annie

4 cups water
1 ½ cups farro
2 teaspoons salt
3 medium tomatoes, seeded and chopped
¼ cup sweet onion, chopped
¼ cup snipped fresh chives
¼ cup chopped fresh Italian parsley
¼ cup pine nuts, toasted
2 tablespoons balsamic vinegar
¼ cup olive oil
1 large clove garlic, minced
Salt and freshly ground pepper to taste

Combine water and farro in a medium saucepan.  Add 2 teaspoons salt.  Bring to a boil, then reduce heat and simmer about 30 minutes or until farro is tender.  Drain well and transfer to a bowl to cool.  Add tomato, onion, parsley, chives, and toss to combine.  Whisk together vinegar, garlic, salt, pepper, and olive oil.  Add to salad and toss to coat.  Toast pine nuts in a dry skillet until golden.  Add to salad and serve.

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