Discover the delight of our irresistible Slow Roasted Tomato Farro Salad recipe A perfect blend of flavors textures for a healthy meal
Ingredients
Scale
1 cup farro
2 cups cherry or grape tomatoes
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon garlic powder
Salt and pepper, to taste
1 cup cucumber, diced
1 bell pepper, diced (any color)
1/4 cup fresh basil, chopped
1/4 cup crumbled feta cheese (optional)
Instructions
Rinse the farro under cold water in a fine-mesh strainer. Cook according to package instructions, usually simmering in salted water for about 25-30 minutes until tender. Drain any excess water and set aside to cool.
Preheat your oven to 400°F (200°C). Arrange the cherry tomatoes on a baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with garlic powder, salt, and pepper. Roast for about 20-25 minutes until blistered.
Chop the cucumber, bell pepper, and fresh basil and set aside.
In a large bowl, combine cooked farro with the roasted tomatoes, diced cucumber, bell pepper, and fresh basil. Drizzle with the last tablespoon of olive oil and balsamic vinegar, tossing gently.
If using feta cheese, sprinkle on top before serving.
