Farro & Tomato Salad with Crispy Capers

Ingredients

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Capers

  Canned

  3 tbsp, drained or 27g

• Parsley

  Raw

  3 cup or 180g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Farro

  Earthly Choice

  1 ½ cup or 270g

• Red wine vinegar

  3 tbsp or 45g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

Directions

1. Cook the farro according to package instructions.
2. Heat one-fourth of the olive oil in a medium skillet over medium-high heat. Add the capers and cook until crisp, about 1 to 2 minutes. Transfer to a paper towel-lined plate.
3. In the same skillet, cook the parsley in two batches until crisp, adding another one-third of the remaining oil between batches if needed. Transfer to the plate with the capers.
4. Whisk together the red wine vinegar and the remaining olive oil in a bowl. Season with salt and pepper to taste.
5. Add the chopped tomatoes and cooked farro to the bowl and toss to combine. Serve topped with the crispy capers and parsley.