Serve with a grilled steak and a lightly chilled fruity red wine. To save time, substitute a quick-cooking grain or pasta such as couscous, orzo, or instant brown rice for farro.
1 1/2 teaspoons coarse salt
1 cup farro grain
6 plum tomatoes, cored and halved lengthwise
1/2 cup extra-virgin olive oil
2 cloves garlic, finely chopped
1/4 teaspoon coarse-ground pepper
2 tablespoons lemon juice
1/2 cup feta, crumbled
1/2 cup pitted kalamata olives, halved
2 teaspoons fresh thyme leaves, chopped
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 degrees 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.
(based on individual servings)
Total Fat: 24 g
Saturated Fat: g
Cholesterol: 11 mg
Sodium: 756 mg
Carbohydrates: 28 g
Fiber: 6 g
Protein: 6 g
Enter your city or zip code to get your local temperature and air quality and find local green food and recycling resources near you.