Farro Salad with Skillet-Roasted Tomatoes

Farro is a beautiful grain to work with.  It is so nutty and delicious!  Simply cook it like pasta, drain, and dress it to your heart's content.  I love it with roasted tomatoes, goat cheese, and a big squeeze of lemon juice.

Serves 4

  • 1 cup farro
  • 2 tsp kosher salt, plus more to taste
  • 1 pint cherry tomatoes, a mix of red and yellow
  • 4 ounces goat cheesse
  • a handful of spinach leaves or other tasty greens
  • extra virgin olive oil - a couple swirls
  • 1 lemon

Method:

Bring a large pot of water to a rolling boil.  Add salt and farro.  Cook until farro is al dente, about 12 minutes. Drain and toss with a swirl of olive oil.

While farro is cooking, heat a sauté pan and swirl in some olive oil.  Add the cherry tomatoes and cook, shaking the pan occasionally, until they are beautifully browned and start to fall apart.  Give them a sprinkle of salt and pepper.

Place the cooked farro in a bowl and toss in a handful of greens.  Add the roasted tomatoes and goat cheese.  Give it a good squeeze of lemon juice.  Add more salt and pepper if needed.

Serve and enjoy!