This salad would be great as a side dish, or as a one-dish meal.
Jennifer Perillo starts by cooking the farro with red onion, parsley and a clove of garlic, perfuming the grains with the aromatics as they cook.
Juicy tomatoes, creamy mozzarella and briny kalamatas break up any potential monotony, and diced red onion, basil and parsley keep the dish from feeling heavy. For the dressing, she combines olive oil, a little honey and two different vinegars ; the rich, nutty farro takes to the sweet-sour vinaigrette like a moth to a flame. - A&M —The Editors
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