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.
- 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
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!