Broiled Tomatoes with Farro Salad

Published: Jun 25, 2007

The natural nuttiness of farro (whole emmer wheat) marries beautifully with the saltiness of the olives and the sweetness of the broiled 'Roma' tomatoes. Serve with a lightly chilled fruity red wine. To save time, substitute a quick-cooking grain or pasta such as couscous, orzo, or instant brown rice for farro.

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Yields:: 6
Cal/Serv:: 347

Ingredients

1 1/2 tsp. Coarse salt
1 c. farro grain
6 plum tomatoes
1/2 c. extra-virgin olive oil
2 clove garlic
1/4 tsp. coarse-ground pepper
2 tbsp. lemon juice
1/2 c. feta
1/2 c. pitted kalamata olives
2 tsp. fresh thyme leaves

Directions

1. Step 1Cook the farro: Bring 6 cups of water to a boil. Add 1 teaspoon salt and the farro and gently boil until tender -- 40 to 45 minutes. Drain and keep warm.
2. Step 2Broil the tomatoes: Heat oven to 400°F. Arrange the halved tomatoes on a baking pan. Brush with 1 tablespoon olive oil, sprinkle with the garlic, 1/4 teaspoon salt, and the pepper, and roast for 10 minutes. Heat oven to broil and continue to cook until tomatoes begin to brown -- about 5 minutes. Remove tomatoes from oven and set aside.
3. Step 3Prepare farro salad: Combine the lemon juice and remaining salt in a medium bowl. Add 1/4 cup olive oil in a thin, steady stream while whisking continuously. Set aside. Heat the remaining olive oil over medium-high heat in a medium skillet. Add the cooked farro and toss just until warmed--2 to 3 minutes. Transfer to a large serving platter or bowl, add the feta, olives, lemon-juice mixture, and fresh thyme leaves and gently toss to combine. Top with the broiled tomatoes and serve immediately.