1/2 cooked farro
2 large ripe tomatoes, diced
1 small red onion, finely diced
1 clove of garlic, finely minced
1 tbs basil oil
4 tbs extra virgin olive oil
salt and pepper to taste
6 oz freshly grated Parmigiano Reggiano
4 tbs parmigiano Reggiano Shavings

Rinse the farro in cold water and then cook it for about 35 minutes in a lot of salted water. Strain it and rinse it with cold water to remove the starch and to stop the cooking. Strain it perfectly. Toss the farro with all the ingredients. Refrigerate or serve room temperature.
Enjoy!