This was a main course salad and was absolutely delicious. I added roasted sweet potato and red onion and left out the tomatoes. It is a NY Times recipe from a famous restaurant in the city called Charlie Bird. It reminded me of something we might eat at GroundSea Fitness (minus the cheese). Marc and I both loved it!
Charlie Birds Farro Salad – http://cooking.nytimes.com/recipes/1015843-charlie-birds-farro-salad