Warm Farro Salad with Roasted Tomatoes
A vegetarian farro salad with balsamic roasted tomatoes, fresh goat cheese, and basil.
Servings 2 people
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Slice any larger cherry tomatoes in half, and add them to a mixing bowl. Drizzle with the balsamic vinegar, olive oil, and sea salt, and mix until coated. Transfer the tomatoes to the lined baking sheet. Roast for 20-25 minutes or until the tomatoes are blistered.
While the tomatoes are cooking, combine 1/2 cup quick-cooking farro with 1 cup water in a small saucepan over high heat. Bring to a boil, cover, and then reduce heat to a simmer for 10-12 minutes, or until the farro is tender and the water is absorbed. **You can use regular farro too, but will need more water (1.5 cups) and a longer simmer time (~20-25 minutes).**
When the tomatoes and farro are finished, combine them in a large mixing bowl. Be sure to add all of the balsamic and tomato juices from the baking sheet (this serves as a dressing for the salad). Add the basil and goat cheese, and stir. Serve warm!
- If you don't have quick-cooking farro, see notes in step #3 about using regular farro and follow package instructions.
- For a complete meal, mix in white beans or diced chicken, or serve on the side of baked chicken or fish.
- For more balsamic flavor, drizzle with balsamic reduction before serving.
Calories: 416kcal | Carbohydrates: 48g | Protein: 12g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 13mg | Sodium: 136mg | Potassium: 483mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1088IU | Vitamin C: 34mg | Calcium: 71mg | Iron: 3mg