• 6servings
  • 347calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C
MineralsNatrium, Chromium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 teaspoon(s) coarse salt

  2. 1 cup(s) farro grain

  3. 6 plum tomatoes , cored and halved lengthwise

  4. 1/2 cup(s) extra-virgin olive oil

  5. 2 clove(s) garlic , finely chopped

  6. 1/4 teaspoon(s) coarse-ground pepper

  7. 2 tablespoon(s) lemon juice

  8. 1/2 cup(s) feta , crumbled

  9. 1/2 cup(s) pitted kalamata olives , halved

  10. 2 teaspoon(s) fresh thyme leaves , chopped

Instructions Jump to Ingredients ↑

  1. Cook the farro: Bring 6 cups of water to a boil. Add 1 teaspoon salt and the farro and gently boil until tender -- 40 to 45 minutes. Drain and keep warm.

  2. Broil the tomatoes: Heat oven to 400°F. Arrange the halved tomatoes on a baking pan. Brush with 1 tablespoon olive oil, sprinkle with the garlic, 1/4 teaspoon salt, and the pepper, and roast for 10 minutes. Heat oven to broil and continue to cook until tomatoes begin to brown -- about 5 minutes. Remove tomatoes from oven and set aside.

  3. Prepare farro salad: Combine the lemon juice and remaining salt in a medium bowl. Add 1/4 cup olive oil in a thin, steady stream while whisking continuously. Set aside. Heat the remaining olive oil over medium-high heat in a medium skillet. Add the cooked farro and toss just until warmed--2 to 3 minutes. Transfer to a large serving platter or bowl, add the feta, olives, lemon-juice mixture, and fresh thyme leaves and gently toss to combine. Top with the broiled tomatoes and serve immediately.


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