Roasted Tomato and Caramelized Onion Farro Salad

  • 1 cup cherry tomatoes
  • 1/2 tablespoon olive oil
  • A few good pinches salt
  • A good pinch crushed red chili flakes
  • 1 medium yellow onion, sliced
  • 1/2 tablespoon olive oil
  • 1/2 tablespoon butter
  • 1/2 teaspoon salt
  • 1 tablespoon balsamic vinegar
  • 1/2 cup farro
  • 1/2 tablespoon olive oil
  • 1 garlic clove, minced
  • 2 tbsp basil, cut into ribbons
  • 1 1/2 tbsp pine nuts
  • 1/2 cup roughly chopped spinach

Place a rack in the center of the oven and preheat oven to 375 degrees F.  Place cherry tomatoes on a sheet tray.  Drizzle with olive oil, and sprinkle with salt and red chili flakes.  Bake for 15 minutes, or until some tomatoes have burst and are golden brown and sizzling.  Remove from the onion and set aside to cool slightly.

Place olive oil and butter in a large saucepan over medium heat.  Add sliced onions and toss to coat in fat.  Allow onions to cook down for 5 minutes without stirring.  Toss after 5 minutes, then allow to cook without being disturbed for another 5 minutes.  Add salt and toss.  Onions will begin to brown and break down.  Remove from the heat momentarily, keep your nose back, and add balsamic vinegar.  Toss to coat all of the onions.  Return to heat and allow to cook down to a melty onion consistency.  Onions will be browned, broken down and delicious.

Bring 2 cups of water to a boil in a large pot.  When water boils, add a pinch of salt.  Add farro and stir.  Cook farro until it is softened through and has a light al dente bite to it, about 15 to 20 minutes.  Drain farro in a strainer, return to pot, and toss with olive oil.  Add garlic, basil, pine nuts, spinach, roasted tomatoes, caramalized onions, and chopped parsley.  Toss and serve warm.

Farro salad will last up to 4 days in an airtight container in the fridge.

From Joy the Baker

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