with Roasted Tomatoes
This recipe can be served warm or cold. It is a tasty side dish or can be kept in the refrigerator and served as a cold salad.
1 1/2 Tbsp. olive oil
1 Tbsp. honey
3 garlic cloves, minced
10 oz. grape or cherry tomatoes, cut in half, lengthwise
1/2 cup uncooked farro
1 1/2 tsp. balsamic vinegar
1/2 tsp. salt
3 Tbsp. chopped, toasted walnuts
1/2 cup feta cheese
2 Tbsp. chopped fresh basil
Preheat oven to 375 degrees.
Combine oil, honey, and garlic in a large bowl and add the cut tomatoes. Toss until the tomatoes are coated and place cut side down on baking sheet. Arrange the tomatoes so they are grouped close together and touching.
Bake in preheated oven for 15-20 minutes until the tomatoes are wrinkled but not mushy. Remove from oven and cool to room temperature.
Cook the farro according to the package directions. When cooked, drain and rinse.
Combine farro, tomato mixture, chopped basil, vinegar and salt in a large bowl.
Top with walnuts and feta cheese.
Can be served immediately or stored in the refrigerator for a cold salad
Farro is a delicious, healthy whole grain and provides fiber, iron and potassium to your diet. It used to be hard to locate in the grocery store but with the popularity of whole grains it is now easy to find.