Farro Salad with Cherub Tomatoes, Pistachios, and Pomegranate Seeds

Method

1. For the faro salad: Combine the water and farro in a medium saucepan. Add the 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.
2. Add the tomatoes, onion, herbs, pomegranate seeds, pistachios, and roasted red peppers to the farro, and toss to combine.
3. For the vinaigrette: In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.
4. Fold in the crumbled feta cheese, being careful not to over mix the salad.
5. The salad can be refrigerated overnight. Bring to room temperature before serving.