Farro Salad with Toasted Pine Nuts and Roasted Tomatoes
Lunch is looking sexy.
Yeah. I said it. And I mean it.
I think farro may be my favorite whole grain. I love it’s nutty, chewy, and versatility.
This dish shouldn’t be limited to just lunch. Throw an egg on top and call it breakfast!
Let’s talk about slow roasted tomatoes. They take some time to make, but it’s totally hands-off. And the result, especially for out-of-season tomatoes, is incredible. They make tomatoes in winter and spring… more than edible... they make them delicious. I use this cooking trick all year long though and I make a batch at the beginning of the week to add to all different dishes.
Since we’re still staying safe and promoting outdoor dining, we are in need of picnic or potluck style salad recipes. So, I’m bringing you this dish.
My advice is to make extra dressing and extra tomatoes because they will last for up to a week in the fridge and be really delicious on so many other dishes!
Farro Salad with Toasted Pine Nuts and Roasted Tomatoes
Adapted mostly from How Sweet Eats
Farro Salad:
Ingredients:
2 pints cherry or grape tomatoes, halved
1 tablespoon olive oil
3 garlic cloves, minced
Salt and pepper to taste
2 cups cooked farro
½ cup crumbled feta cheese (or goat)
½ cup pine nuts
¼ cup fresh herbs, like parsley and oregano
More salt and pepper to taste
Lemon vinaigrette:
Ingredients:
3 tablespoons lemon juice
2 tablespoons white wine vinegar (champagne is best)
1 tablespoons honey
1 garlic clove, finely minced or pressed
Salt and pepper to taste
1/2 cup extra virgin olive oil
1. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
2. Place the cherry tomatoes on the sheet and drizzle with olive oil. Sprinkle with garlic, salt, pepper and toss well. Roast for 1.5 to 2 hours, tossing every 30 minutes, until the tomatoes ate shriveled and sweet.
3. While the tomatoes are roasting, cook the farro and toast the pine nuts. Cook the farro according to the directions (it’s usually 1 cup grain to 2 cups liquid ratio, simmering for about 30 to 45 minutes) and let it cool.
4. To toast the pine nuts, heat the nuts in a skillet over medium-low heat. Toss the nuts and shake the pan a few times until they are golden and fragrant, about 5 minutes. Don’t take your eyes off them whatever you do!
5. To make the salad, combine the farro with the tomatoes in a large bowl. Toss in the feta cheese, pine nuts and fresh herbs. Add ¼ cup of the dressing, tossing well. Taste and season with salt and pepper as needed. If needed, you can add more dressing, or serve the salad as is with the dressing on the side so people can use it themselves.
6. How to make the vinaigrette? In a bowl, whisk together the vinegar, lemon juice, honey, garlic, salt and pepper. Continue to whisk while streaming in the olive oil.