Farro Salad with Roasted Tomatoes
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Farro salad with roasted cherry tomatoes, feta cheese, and mint.
Ingredients
  • 1 cup of farro
  • 3 cups of chicken or vegetable stock
  • 1-2 pints of cherry tomatoes
  • ½ lb feta cheese, crumbled or cubed
  • fresh springs of mint, to taste, minced
  • 1 tablespoon of dried oregano
  • 1 tablespoon of dried parsley
  • 1 tablespoon of olive oil
  • Salt and pepper
  • For the dressing:
  • 2 tablespoons of olive oil
  • 1 lemon
  • Salt and pepper
  • Stock reserved from cooking the farro
Instructions
  1. Preheat the oven to 350°F
  2. Start cooking the farro first, since it will take the longest to cook. Add the farro to a small pot with the stock, bring it to a boil, and cover and allow to simmer for 20-30 minutes, until farro is tender but still maintains an al dente bite.
  3. While the farro is cooking, roast your cherry tomatoes. Add 1 tablespoon of olive oil to a cast iron skillet over hight heat. Add the cherry tomatoes, dried oregano, dried parsley, and salt and pepper. Cook the cherry tomatoes in the pan until they are browned and slightly blistered on the outside, about 5 minutes, and then transfer them to the oven to continue cooking, an additional 10 minutes.
  4. When the farro is tender, drain the excess stock but retain about ¼ of a cup of stock for making the dressing.
  5. Make the dressing: whisk together the excess cooking stock, olive oil, the juice of 1 lemon, 1 tablespoon of lemon zest, and salt and pepper to taste.
  6. Combine the farro, dressing, roasted cherry tomatoes, feta, and fresh mint to make your farro salad. Serve immediately at room temperature, or store in the fridge for up to 3 days before serving.
Recipe by The Two Bananas at https://thetwobananas.com/farro-salad-with-roasted-tomatoes/