Recipe

Crispy Farro and Tomato Salad

I have a thing for tomatoes. If I could have tomatoes for breakfast, lunch, and dinner, I would. Cherry tomatoes, […]

I have a thing for tomatoes. If I could have tomatoes for breakfast, lunch, and dinner, I would. Cherry tomatoes, grape tomatoes, plum tomatoes, and beefsteaks, they all have a special place in my heart! I grew up eating my dad’s heirloom tomatoes before they were a thing – boy, was I lucky! And now, tomatoes are a staple in my diet. I also have a weakness for farro. It has a nuttiness that is unlike any other grain. In this recipe, you broil the farro! Not only is it nutty, but it’s crispy, too! Tomatoes and farro – such a great combo! As yum as it gets! Thank you Jenny Rosenstrach from A Cup of Jo.

1 cup cooked farro (leftover or freshly prepared and fully cooled)
sea salt, to taste
2 tablespoons olive oil, plus more for drizzling
1 tablespoon finely chopped parsley (dried well if damp)
2 tablespoons finely grated Parmesan, plus more for finishing (I left this out)
1 teaspoon finely grated lemon zest
2 large tomatoes (1 to 1 1/4 pounds), cored and thinly sliced–or use a mix of different colors, shapes, and sizes

Heat the broiler with an oven rack about 4 to 5 inches from the heating element. Toss the cooked farro on a sheet pan with the olive oil and a few pinches of salt, then spread into an even layer. Broil for a few minutes, or until you hear a faint sizzle and popping sound. Stir, spread out, and broil for a few minutes longer. Repeat until the farro is lightly toasted and crispy-chewy in texture, about 5 minutes in total. (Better to err on under- vs. over-toasting; broil too long and the farro will get too hard and dry.) Let cool for 5 to 10 minutes.

When ready to serve, toss the crispy farro with the parsley, Parmesan, and lemon zest. Arrange the tomatoes on a large platter and season with sea salt. Sprinkle some of the crispy farro over the tomatoes (making sure that the tomatoes aren’t hidden), and spoon the rest around the tomatoes. To finish the salad, grate a little Parmesan and drizzle a little more olive oil over the tomatoes if desired.

*Do not use parchment paper to broil the farro
**Next time I will use at least 2 cups – although I understand why the recipe calls for 1 cup. One cup fits nicely on one pan sheet under the broiler.

***Please note – this recipe is taken directly from their site.

Comments2

  1. Randy Zendell

    My dear Carrie:

    Your tomato dish is gorgeous.and I am sure beyond delish.
    Loved catching up with you Tuesday. Thank you again for a lovely birthday lunch.

    • It was delish and yes, it was great catching up! You’re welcome! xoxo