Sundried Tomato Farro with a Balsamic Glaze
I made a big batch of this Farro and ate it all week long. It was such a lifesaver come lunch time. The sundried tomatoes being simmered in the balsamic vinegar helps the salad maintain that vinegary punch all week long. I loved add in the torn fresh mozzarella each time I spooned up some of this farro.
Sundried Tomato Farro with a Balsamic Glaze
ingredients
2 cups farro, cooked according to package direction, drained set aside
1 cup sun dried tomatoes, julienned if not already. If you can only find ones that are packed in olive oil, drain and rinse them
1 cup balsamic vinegar
1 tbsp honey
2/3 cup olive oil
1/3 cup of the balsamic vinegar you use to simmer the tomatoes
1 garlic clove minced or microplaned if you have it!
1 1/2 tsp kosher salt
1 tsp pepper
1/2 tbsp chives
instructions
Cook farro according to package directions. Usually it is 2 cups of water to every one cup of farro. Cook the farro, drain and set aside.
In a saucepan bring the balsamic vinegar to a simmer and add in the sun dried tomatoes. Let mixture simmer until the liquid is reduced to half. Remove from the heat, draining the tomatoes. RESERVE THE VINEGAR.
In medium size bowl add 1/3 cup of the balsamic vinegar, honey, olive oil, garlic, salt, and pepper. Whisk until combined. Then add the farro and gently toss.
Add in the chopped chives, sun dried tomatoes and gently mix until all incorporated.
Add in torn mozzarella and serve.
RECIPE NOTES: If you are making a batch to save for the week do not add the mozzarella. Instead, top the farro with it each time you eat it. I found the pieces of torn mozzarella did not hold up for as long as the farro dish itself did.