4 cups of water
1 ½ cups of farro
1 teaspoon of salt
800g (14oz) of chopped tomatoes
½ red onion finely chopped
¼ cup snipped fresh chives
¼ cup chopped fresh Italian parsley
1 clove of garlic finely chopped
2 tablespoons of balsamic vinegar
Freshly ground black pepper
¼ cup extra virgin olive oil

Option to add crumbled feta (75g/2.6 oz)

1. Add the farro and water to a medium sized saucepan. Add 1 teaspoon of salt. Bring to a boil over a high heat. Reduce the heat to low, cover and simmer for around 30 minutes or until the farro is tender. Drain well and put into a large bowl to cool.
2. Add the chopped tomatoes, onion, chives, and parsley to the farro. Mix to combine.
3. Whisk the garlic, vinegar, and olive oil together and add to the salad. Mix well.
4. Serve at room temperature.

Analysis is without the feta.