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Tomato and Farro Salad with Arugula
Ingredients
  • 1 cup farro
  • Kosher salt (such as Diamond Crystal) and black pepper
  • ½ cup thinly sliced oil-packed sun-dried tomatoes, plus ¼ cup of the oil reserved (or use extra-virgin olive oil)
  • ¼ cup white wine vinegar, plus more as needed
  • 2 tablespoons minced shallot
  • 3 cups halved cherry or grape tomatoes (about 1 pound)
  • 4 packed cups arugula leaves (about 4 ounces)
  • ¼ cup thinly sliced mint leaves, plus more small whole leaves, for garnishing
Steps
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