Salads · Vegetables / Side Dishes

Roasted Farro Tabbouleh

I’m generally not one to boast, but I’m a bit impressed with myself today ….  because as I scroll through my posts from this week, I realize how much I accomplished last weekend with all the great recipes we tried and loved.

….. don’t worry, I won’t break my arm patting myself on the back…..

Having said all that, though, I am struggling with ideas for tomorrow …..  but one thing is for certain – there will be ample pool and barbecue time involved…

But no oven. 🙂


Roasted Farro Salad – adapted from Martha Stewart

3 pints cherry or grape tomatoes
1 medium red onion, cut crosswise into thin slices
1/4 cup extra-virgin olive oil, divided
Fresh ground black pepper
1 cup farro
1 1/2 cups cannellini beans
2 bunches parsley, roughly chopped (1 1/2 to 2 cups)
Lemon juice, plus wedges for serving

Preheat oven to 450 degrees with racks in middle and lower thirds. On a rimmed baking sheet, toss tomatoes and onion with 5 teaspoons olive oil, season with pepper, and roast on bottom rack of oven until soft and skins have blistered and burst, about 30 minutes. On a separate, small baking sheet, spread farro in an even layer and toast on top rack of oven until fragrant and deep golden, stirring halfway through, 15 minutes. Remove from the oven and cook the farro according to package instructions. Transfer to a large bowl, season with pepper, stir in beans; let cool if still warm. Stir in parsley, tomatoes, onions, 1 tablespoon olive oil, and lemon juice to taste and transfer to serving platter. Serve warm or at room temperature with lemon wedges.


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