Sizzled Garlic Farro Salad with Roasted Tomatoes
Chewy farro tossed with roasted tomatoes, spinach, goat cheese, and a warm garlic and spice oil.
Equipment
- Two baking trays
- Medium saucepan
- Small pan
Ingredients
Main Ingredients
- 1 cup whole dried farro
- 1 cup apple cider vinegar
- 2 cup water
- 1 tsp kosher salt for cooking the farro
- 14 oz grape tomatoes or cherry tomatoes
- 1 tbsp olive oil for the tomatoes
- ⅛ tsp kosher salt for the tomatoes
- ¼ tsp black pepper for the tomatoes
- 1 shallot halved and finely sliced, or 1/4 red onion
- 2 cup baby spinach roughly chopped, or arugula
- 3 oz goat cheese or 4 oz crumbled feta
- 2 tbsp extra virgin olive oil for the dressing
- 4 cloves garlic finely minced, for the dressing
- 2 tsp coriander seeds for the dressing
- 1 ½ tsp cumin seeds for the dressing
Instructions
Cooking
- Roast and toast. At 400 degrees F, bake the oiled tomatoes on the bottom shelf and the farro on the top shelf for 8 minutes, shaking the trays once.
- Simmer the farro. Simmer the toasted farro in the vinegar, water, and salt for 40 to 45 minutes, then drain.
- Cool with the shallot. Transfer the farro to a large bowl, pile the shallot on top, and cool to room temperature.
- Sizzle the dressing. Cook the coriander and cumin seeds in the olive oil for 30 seconds, add the garlic for 30 seconds more, and pour the hot oil over the shallot.
- Toss. Mix the oil through the farro, fold in the spinach, and stir in the roasted tomatoes.
- Layer and serve. Build the salad in three layers in a serving bowl, topping each with crumbled goat cheese.
Notes
Substitutions: Use arugula for the spinach, red onion for the shallot, or feta for the goat cheese.
Tips: Serve warm or at room temperature, and refresh leftovers with a splash of oil or vinegar.
Storage: Refrigerate in an airtight container for 2 to 3 days.