Farro-and-Tomato Salad with Crispy Capers
Never had crispy capers before? We suggest you change that—and stat—to totally elevate your salad.
1 1/2 c. farro
4 tbsp. olive oil, divided
3 tbsp. small capers, patted dry
2 c. fresh flat-leaf parsley
3 tbsp. sherry vinegar
Freshly ground black pepper
1 1/2 lb. mixed colors grape and cherry tomatoes, halved
Cook farro according to package directions.
Meanwhile, heat 1 tablespoon oil in a medium skillet over medium-high heat. Add capers and cook, until crisp, 1 to 2 minutes. Transfer to a paper towel-lined plate. Cook parsley in same skillet, in two batches, until crisp;
transfer to plate with capers, adding another tablespoon oil to skillet between batches, if necessary.
Whisk together vinegar and remaining 2 tablespoons oil in a bowl. Season with salt and pepper. Add tomatoes and farro and toss to combine. Top with crispy capers and parsley just before serving.