Farro and Tomato Salad with Hunt's Diced Tomatoes

Ingredients:

• 1 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 small clove garlic, finely chopped
• 3 cups water
• 1 cup pearled farro, uncooked
• 1 teaspoon salt
• 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
• 1 cup chopped arugula
• 1/3 cup crumbled feta cheese

Directions:

1. Stir together water, farro and salt in medium saucepan. Bring to a boil. Cover; reduce heat to medium-low and simmer 20 minutes or until farro is tender. Drain.
2. Whisk together oil, vinegar and garlic in medium bowl. Stir in tomatoes, arugula and cooked farro. Sprinkle with cheese. Serve immediately.