Mediterranean Farro with Tomatoes (Printable)
Nutty farro paired with roasted tomatoes, cucumber, olives, feta, and fresh basil in a Mediterranean-inspired bowl.
# What You’ll Need:
→ Grains
01 - 1 cup farro, uncooked
02 - 3 cups water or vegetable broth
03 - 1/2 teaspoon salt
→ Roasted Vegetables
04 - 2 cups cherry tomatoes, halved
05 - 1 small red onion, thinly sliced
06 - 2 tablespoons extra virgin olive oil
07 - 1/2 teaspoon dried oregano
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/4 teaspoon salt
→ Bowl Toppings
10 - 1 cup cucumber, diced
11 - 1/2 cup Kalamata olives, pitted and halved
12 - 1/2 cup feta cheese, crumbled
13 - 1/4 cup toasted pine nuts
14 - 1/2 cup fresh basil leaves, torn
→ Dressing
15 - 3 tablespoons extra virgin olive oil
16 - 1 tablespoon red wine vinegar
17 - 1 teaspoon Dijon mustard
18 - 1 small garlic clove, minced
19 - 1/2 teaspoon honey
20 - Salt and pepper, to taste
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper if desired.
02 - Toss cherry tomatoes and red onion with olive oil, oregano, salt, and pepper on a baking sheet. Spread in a single layer and roast for 20-25 minutes until tomatoes are blistered and onions are caramelized.
03 - While vegetables roast, rinse farro under cold water. Combine farro, water or broth, and salt in a medium saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until farro is tender but chewy. Drain excess liquid if needed.
04 - In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, honey, salt, and pepper until emulsified.
05 - Divide cooked farro among four bowls. Top each with roasted tomatoes and onions, diced cucumber, Kalamata olives, and crumbled feta. Drizzle with dressing.
06 - Sprinkle with toasted pine nuts and fresh torn basil leaves. Serve warm or at room temperature.
# Expert Advice:
01 -
- The roasted tomatoes become little pockets of sweetness that balance perfectly against the salty feta and briny olives.
- Farro has this incredible nutty chew that makes every bite satisfying without leaving you heavy.
02 -
- Do not skip toasting the pine nuts, raw ones taste flat and waxy compared to their golden, buttery counterparts.
- Let the farro cool slightly before assembling or the feta will melt into a puddle instead of staying crumbly.
03 -
- Use vegetable broth instead of water for cooking the farro and you will add a whole extra layer of flavor with zero extra effort.
- Double the dressing recipe and keep the extra in your fridge for salads throughout the week.