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

  Pereg

  1 ½ cup uncooked or 270g

• Red wine vinegar

  3 tbsp or 45g

• Grape tomatoes

  Red, ripe, raw, year round average

  8 oz or 227g

Directions

1. Cook the farro according to the package directions. Meanwhile, heat 1 tablespoon of 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.
2. Cook the parsley in the same skillet in two batches until crisp, transferring to the plate with the capers. Add another tablespoon of oil to the skillet between batches, if necessary.
3. Whisk together the sherry vinegar and the remaining 2 tablespoons of olive oil in a bowl. Season with salt and pepper.
4. Add the tomatoes and cooked farro to the bowl and toss to combine. Top with the crispy capers and parsley just before serving.

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