Farro Salad with Roasted Tomatoes

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Step 1

Roast tomatoes: heat oven to 300°. Cut tomatoes in half lengthwise and arrange, cut side up, on baking pan with parchment paper. Drizzle with olive oil and sprinkle with salt. Bake for 90 minutes then set aside, letting them cool.

Step 2

Meanwhile, cook the farro: bring farro, 4 cups water, and 1 tsp salt to boil. Once boiling, reduce to simmer and cook until farro is tender, about 15-20 minutes. Drain remaining water and set aside to cool.

Step 3

Make the dressing: roughly chop garlic, then add oregano, 1 1/4 tsp salt, and a few grinds of black pepper. Mince with knife until it’s a fine paste. Transfer to a bowl and whisk in vinegar. Slowly drizzle 1/4 cup oil, whisking the whole time.

Step 4

Assemble the salad: add farro to dressing, then store in roasted tomatoes, cheese, and olives. Add extra salt and pepper to taste. Finish with herbs.

Step 5

Salad will keep in the fridge for up to 4 days.