Prepare the farro. I soak mine in cold water for about 20 minutes before cooking. Combine the farro and 2 1/2 cups stock (or water). Bring the mixture to a boil, then reduce to a good simmer. Put a lid on it and allow to simmer for 15-20 minutes, until the Farro is tender but not mushy. Rinse the farro in cold water to stop the cooking and set aside. The farro should be warm, but not hot.
While the farro is simmering, broil the tomatoes. Turn the broiler on. Coat the tomatoes in one tablespoon of Olive Oil and place in a sided baking dish. Broil for 3-5 minutes, until the tomatoes are puckered and the skin starts to pull away from the meat.
Combine the balsamic vinegar, salt and pepper in a mason jar. Shake to combine. Combine all the ingredients in a large bowl. This salad tastes better the longer it sits, and can keep in the fridge for several days.
Dedicated locavore. I spend my weekends on the back roads (often lost!) looking for the best ingredients Ohio has to offer. I am often accompanied by my husband, Mr. Radar and our dog, Buddy. Born in West Virginia, raised in Michigan, I moved to Ohio for college and have lived there on and off since. I love to meet farmers and local producers. Cooking is an extension of this love.
You can follow my move from government analyst to cottage industrialist and view the food I cook for my personal mad scientist on thistleconfections.com