The Best Roasted Farro Summer Salad
This farro salad recipe is perfect for summer barbeques or a regular weeknight dish. It is full of flavor from fresh herbs, farro cooked in rich bone broth, and cherry tomatoes roasted to perfection. This is a recipe that won't disappoint and will become a family favorite!
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 553 |
| Fat: | 36 g |
| Carbohydrates: | 39 g |
| Protein: | 24 g |
| Cholesterol: | 35 g |
| Sodium: | 682 mg |
| Fiber: | 3 g |
| Sugars: | 6 g |
| Calculated per serving. | |
Serves: 4
Ingredients
- 4 cups4 cups4 cups Chicken Bone Broth, Bonafide Provisions
- 2 cups2 cups2 cups Farro
- 2 cups2 cups2 cups Cherry Tomato
- 1 Tbsp1 Tbsp1 Tbsp Ghee, OR garlic ghee
- 111 Garlic, clove, minced
- .5 tsp.5 tsp.5 tsp Sea Salt, (Celtic Sea Salt) to taste
- .5 tsp.5 tsp.5 tsp Ground Fresh Black Peppercorns
- .5 tsp.5 tsp.5 tsp Thyme, dried
- .5 cup.5 cup.5 cup Pine Nuts, toasted
- .5 cup.5 cup.5 cup Goat Cheese, OR crumbled feta
- .25 cup.25 cup.25 cup Fresh Herbs, finely chopped
- Salt and Pepper, to taste
- 3 Tbsp3 Tbsp3 Tbsp Lemon Juice, freshly squeezed
- .25 cup.25 cup.25 cup Avocado Oil
- 2 Tbsp2 Tbsp2 Tbsp Balsamic Vinegar
- 1 Tbsp1 Tbsp1 Tbsp Honey
- Salt and Pepper, to taste
Vinaigrette
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add 4 cups of defrosted bone broth to saucepan and 2 cups farro. Cover pot and allow to simmer on low-medium heat for 20 min or until no broth remains. Farro should be tender but not mushy. Transfer to a bowl and allow too cool.
- While farro is cooking, preheat oven to 300 degrees Fahrenheit. Line baking sheet with unbleached parchment paper.
- Place washed and dried cherry tomatoes on the baking sheet and drizzle ghee over top, covering tomatoes.
- Sprinkle minced garlic clove on top, season with sea salt, pepper, and dried thyme. Roast for 1.5 to 2 hours, tossing every 30 minutes. Tomatoes are done when they are shriveled and blistered.
- While tomatoes are in the oven, combine lemon juice, avocado oil, balsamic vinegar, honey, salt, and pepper. Whisk and set aside.
- Once farro and tomatoes are cooled, combine farro, tomatoes, toasted pine nuts, fresh herbs, and feta or goat cheese. Toss until well combined.
- Drizzle vinaigrette over salad and toss until everything is combined. Serve cooled.
- This salad is great stored in the fridge for a few days if you have extra!
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