Farro Tabbouleh with Burst Tomatoes Recipe

Name: Farro Tabbouleh with Burst Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pint cherry or grape tomatoes; 2 garlic cloves; 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing; Kosher salt; Pepper; 1 1/2 cups farro; 3 limes, halved crosswise; 1 shallot, finely chopped; 1 Persian cucumber, finely chopped; 2 cups arugula, chopped; 1 cup parsley, finely chopped; 1/2 cup mint, finely chopped

Servings: persons

1 pint cherry or grape tomatoes
2 garlic cloves
1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
Kosher salt
Pepper
1 1/2 cups farro
3 limes, halved crosswise
1 shallot, finely chopped
1 Persian cucumber, finely chopped
2 cups arugula, chopped
1 cup parsley, finely chopped
1/2 cup mint, finely chopped

1
Preheat the oven to 400.
2
On a foil-lined baking sheet, toss the tomatoes with the garlic and 2 tablespoons of the olive oil and season with salt and pepper.
3
Roast for about 25 minutes, stirring occasionally, until the tomatoes are golden and some have burst.
4
Transfer the baking sheet to a rack to cool.
5
Chop the garlic.
6
Meanwhile, in a large saucepan of salted boiling water, cook the farro until tender, 12 to 15 minutes.
7
Drain well.
8
Preheat a grill pan.
9
Brush the cut sides of the limes with oil and arrange them cut side down on the pan.
10
Cook over moderately high heat, rotating occasionally, until charred, about 5 minutes.
11
When the limes are cool enough to handle, squeeze them into a large bowl (you should have about 1/4 cup of juice).
12
Add the shallot and chopped garlic and gradually whisk in the remaining 1/4 cup of olive oil until well blended.
13
Season with salt and pepper.
14
Add the farro, cucumber, arugula, parsley and mint and mix well; season with salt and pepper.
15
Fold in the tomatoes and serve.

260

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pint cherry or grape tomatoes, 2 garlic cloves, 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing, Kosher salt, and more.

Yes, Farro Tabbouleh with Burst Tomatoes falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Farro Tabbouleh with Burst Tomatoes

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