2 large tomatoes
2 TBS white wine vinegar
1 1/2 TBS chopped fresh oregano or 1 1/2 tsp dried
1/2 tsp minced peeled garlic
1 tsp salt
1/4 tsp pepper
1/4 cup extra-virgin olive oil
Place all ingredients except for oil in blender and puree until smooth. Add olive oil in a slow, steady stream. Use immediately or refrigerate for up to 1 week.
This fresh tomato vinaigrette adds a hint of sweetness to the farro salad - and if you have any leftover, it tastes great on leafy green salads too.
The Earth-Bound Cook by Myra Goodman