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Preparation
1. Combine the water and farro in a medium saucepan.
Add 3 tablespoons of salt. Bring to a boil over high
heat.
2. Reduce the heat to medium-low, cover, and simmer
until the farro is tender but not mushy, about 50
minutes.
3. Drain well, and then transfer to a large bowl to cool
completely.
4. Add the red onion, tomatoes, celery to the farro and
toss.
5. Combine the garlic, balsamic vinegar and extra virgin
olive oil and whisk together or shake in a mason jar.
Toss with the farro and add salt to taste.
This salad can be refrigerated, however it will taste
best if it is brought almost to room temperature before
serving.
Buon appetito!
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