Greek Farro Salad with Broiled Feta + Tomatoes

Greek Farro Salas with Broiled Feta + Tomatoes

With the change in season Mark and I have gotten back into the swing of house projects. The current big project is renovating the front porch and I’m so excited! Right now we just have some rickety little stairs off to the side but that’s all going to change with new big stairs going up the front and nicer columns that fit the style of the house better than our current ones. I’ll try to sneak in some before and after pics to show you guys when it’s all done! This little salad is perfect for enjoying outdoors, picnic or front porch, whichever suits you! Even if we aren’t quite in peek tomato season yet you can achieve summer sweetness by simply roasting them a bit under the broiler. The feta and tomatoes together make a hearty, saucy dressing for this greek-inspired farro salad that gives glimpses of the season to come.

Greek Farro Salas with Broiled Feta + Tomatoes Greek Farro Salas with Broiled Feta + Tomatoes Greek Farro Salas with Broiled Feta + Tomatoes Greek Farro Salas with Broiled Feta + Tomatoes Greek Farro Salas with Broiled Feta + Tomatoes Greek Farro Salas with Broiled Feta + Tomatoes Greek Farro Salas with Broiled Feta + Tomatoes

 

Ingredients

tomatoes (about 14 oz)
3 ounces feta
1/2 cup black olives
1/4 cup olive oil
1/4 cup fresh herbs like oregano, rosemary and thyme
1 big bunch basil
1 cup farro
1 cucumber
juice of one lemon
fresh ground pepper
salt to taste

 

Directions

Start by cooking the farro. Rinse and drain the farro. Place it in a pot with 3 cups of water. Bring to a boil then reduce to a simmer on medium-low for 30 minutes. Drain any excess water. While the farro cooks, broil the tomatoes. Cut tomatoes up into big-sized pieces. Place them in an oven-proof dish and crumble the feta on top. Add the olives to the dish too, as well as the olive oil and fresh ground pepper. Place under broiler on low heat at center rack or below center rack. Broil until tomatoes and cheese begin to blister and brown slightly – about 15 to 20 minutes depending on your oven broiler heat and how close it is to the heat. Now prepare the rest of the salad. Chop up the cucumber into small pieces as shown. Roughly chop the herbs. When the farro and tomatoes are done assemble the dish as shown, topping with the cucumbers, fresh herbs and fresh squeeze of lemon. More fresh ground black pepper and salt to taste.

 

Notes 

Inspired by a recipe from this book.

4 Responses to “Greek Farro Salad with Broiled Feta + Tomatoes”

  1. Warm Vanilla Sugar

    I could eat salads like this one every single day! Love the broiled feta, tomato and olive combo!

    Reply
  2. Rebecca Staple - The District

    This looks like a step up from my own regular farro salad – it looks delicious. Broiled feta is something I haven’t thought of, I can’t wait to try it!

    Reply

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