Slow-Roasted Tomato, Farro & Pistachio Salad
We’ve been cooking up a storm in Cooperstown and having a blast. This salad was a favorite from a dinner last week and I just have to share it. It was inspired by Katie Quinn Davies’s new book, but we gave it our own twist. We used fresh herbs from the garden, cooked farro as the base, tons of slow-roasted tomatoes, and roasted pistachios for crunch. It was every bit as healthy and satisfying as it looks. And, it was a snap to make in advance. Here is a good one for summer and fall. I highly recommend giving it a try while all the good tomatoes are still available!
This salad does require some advance preparation, especially roasting that tomatoes. In find it easiest to do this a day in advance. If the salad still seems dry after you add the olive oil add a little more one teaspoon at a time.
Ingredients
- 1 ½ cups farro, cooked
- ½ cup finely chopped basil
- ½ cup finely chopped mint
- 4 large tomatoes, slow-roasted (do the slow-roasting up to one day in advance)
- 1 tablespoon pistachio pieces, lightly toasted
- 2 tablespoons extra virgin olive oil
Instructions
- Place the cooked farro in a large serving bowl. Toss in herbs until they are evenly distributed. Then fold in the tomatoes. Finally, scatter the pistachios on top and drizzle with the olive oil. Toss everything well and serve.
- Cover and store in the fridge when not serving.
Notes
I served this room temperature, but you can serve it warm, or chilled from the fridge.
