Farro is a nutty, chewy grain that works well for building a salad. This farro salad has oven roasted sweet tomatoes (a mixture of golden and red varieties but any summer tomatoes will work!) and is flavored with lemon juice, dill, and basil. It is perfect for a beach picnic, barbecue, or simply enjoyed at home paired with a protein of choice.
Yield: 6 servings
Ingredients
- 2 pound sweet tomatoes, halved or quartered if larger
- Kosher salt and ground black pepper
- 3-4 tablespoons olive oil, divided
- 1 1/2 cups farro
- 1/2 large yellow onion, diced
- 5 garlic cloves, thinly sliced
- 5 ounces feta, crumbled (I prefer aged sheep’s milk feta in brine)
- 1/2 cup basil leaves, torn
- 1/3 cup chopped dill
- 1 lemon, juiced (about 2 tablespoons)
Preparation
Preheat the oven to 425F. Spread tomatoes on a baking sheet, season with salt and pepper, and toss with 1-2 tablespoons olive oil. Roast until the skins burst and wrinkle, 25-40 minutes (depending on size and shape, halved cherry tomatoes will roast faster).
Prepare farro according to package instructions, drain, and set aside.
Heat 1 tablespoon of olive oil over medium heat. Cook onions until golden, about 4-5 minutes, stirring to prevent burning. Add garlic and cook for about 1 minute more.
Add farro, onion and garlic, tomatoes, feta cheese, dill, and basil in a large bowl. Squeeze lemon juice over the ingredients and drizzle with about 1 tablespoon of olive oil. Mix to combine. Taste and adjust salt and pepper as needed.