Warm Farro Roasted Cherry Tomato (Printable Version)

Nutty farro meets caramelized cherry tomatoes and fresh herbs for a satisfying Mediterranean grain bowl.

# Ingredient List:

→ Grains

01 - 1 cup farro, rinsed
02 - 3 cups water or vegetable broth

→ Vegetables

03 - 2 cups cherry tomatoes, halved
04 - 1 small red onion, thinly sliced
05 - 2 cups baby arugula

→ Dressing

06 - 3 tablespoons extra-virgin olive oil
07 - 1 tablespoon balsamic vinegar
08 - 1 teaspoon Dijon mustard
09 - 1 clove garlic, minced
10 - Salt and freshly ground black pepper, to taste

→ Herbs & Cheese

11 - 1/4 cup fresh basil leaves, torn
12 - 1/4 cup crumbled feta cheese (optional)

# How to Make It:

01 - Preheat the oven to 400°F.
02 - Arrange the cherry tomatoes and red onion on a baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Roast for 20–25 minutes, until tomatoes are soft and lightly caramelized.
03 - Bring water or vegetable broth to a boil in a medium saucepan. Add farro, reduce heat, and simmer uncovered for 20–25 minutes, or until tender. Drain excess liquid.
04 - In a small bowl, whisk together remaining olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper.
05 - In a large bowl, combine the warm farro, roasted tomatoes and onions, and arugula. Pour over the dressing and toss gently to combine.
06 - Fold in fresh basil leaves and crumbled feta cheese, if using. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The warm farro soaks up the tangy balsamic dressing while the roasted tomatoes add pockets of intense sweetness that balance perfectly against peppery arugula
  • It comes together in under an hour but tastes like something you'd order at a wine bar, yet costs a fraction of the price
02 -
  • Farro continues to absorb liquid as it sits, so if you're making this ahead, reserve a tablespoon of the dressing to refresh the salad before serving
  • The key to this salad's success is seasoning each component separately as you go, rather than just adding salt at the end
03 -
  • Rinse the farro thoroughly until the water runs clear to remove any dusty starch that might make the salad gummy
  • Let the farro cool slightly in the colander after draining so it doesn't wilt the arugula too aggressively when combined

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