Farro Salad with Slow-Roasted Tomatoes, Arugula and Peas

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Farro Salad with Slow-Roasted Tomatoes, Arugula and Peas

Published on August 7, 2015 | By |
2 Comments

This is a super simple recipe, and can be prepared well in advance.  The flavors meld nicely as it sits.  Just don’t add the arugula until ready to serve, as it could get a bit mushy and watery.

You could also swap out the tomatoes and peas for any number of seasonal roasted veggies – winter squash, cauliflower, broccoli, carrots, sweet potatoes.  Or switch out arugula for spinach, kale or cilantro.  And use any variety of toasted nuts or seeds. The key is the combo of chewy, hearty farro with a tender, carmelized veggie, some fresh greens and crunchy nuts.

Ingredients

  • 1 1/4 cup farro (I like semi-perlato -also called semi-pearled- but you can use any type)
  • 3 big handfuls arugula
  • 1 cup shelled English peas
  • 2 pints cherry tomatoes
  • 1/2 cup shaved Parmesan or Pecorino
  • handful of toasted, salted pistachios
  • extra virgin olive oil + sea salt
  • DRESSING:
  • juice + zest of 1 medium lemon
  • 1/4 cup extra virgin olive oil
  • 1 TBSP honey
  • 2 TBSP apple cider vinegar
  • 1 TBSP tamari, coconut aminos or nama shayu

Instructions

  • 1. Pre-heat oven to 250°F and prepare tomatoes for slow roasting: cut in half if small, or quarters if large, then place in a medium roasting dish and toss in EVOO and salt. Roast for approximately 2 hours. You want them to be slightly shriveled and bursting, and having given up a good amount of their juice, which has mixed with the oil to form a delicious sauce. Set aside. These can be prepared early in the day and left out at room temp.
  • 2. Cook farro according to package directions. Add English peas in the last 2 minutes as the farrow finishes cooking. Cook until peas are bright green and still crisp, then drain farro-pea mixture. Refresh under cold water and set aside to drain for a few minutes. Transfer farro-peas to a large bowl and toss with a bit of EVOO, a pinch of salt. Set aside.
  • 3. In a small bowl, mix all dressing ingredients and taste for seasoning. Add more salt, honey or lemon as needed.
  • 4. When ready to serve, add the tomatoes and dressing to the farrow-pea mixture and toss. Add in the arugula and mix well. Top with Parmesan shavings and pistachios and serve immediately.

2 Responses to Farro Salad with Slow-Roasted Tomatoes, Arugula and Peas

  1. Catherine Okereke August 10, 2015 at 9:51 pm #

    Another total hit. Made this for a last-minute dinner with friends. Used green beans instead of peas (that’s what I had) and served with grilled shrimp. The roasted tomatoes are so very good here.

    Reply
    • Melissa Gisler August 11, 2015 at 1:34 pm #

      Thanks Catherine! I bet the grilled shrimp were so good on it! Love that you have become my official taste tester 🙂

      Reply

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