Farro Tabbouleh with Burst Tomatoes

1. 1

   Preheat the oven to 400.

2. 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. 3

   Roast for about 25 minutes, stirring occasionally, until the tomatoes are golden and some have burst.

4. 4

   Transfer the baking sheet to a rack to cool.

5. 5

   Chop the garlic.

6. 6

   Meanwhile, in a large saucepan of salted boiling water, cook the farro until tender, 12 to 15 minutes.

7. 7

   Drain well.

8. 8

   Preheat a grill pan.

9. 9

   Brush the cut sides of the limes with oil and arrange them cut side down on the pan.

10. 10

    Cook over moderately high heat, rotating occasionally, until charred, about 5 minutes.

11. 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. 12

    Add the shallot and chopped garlic and gradually whisk in the remaining 1/4 cup of olive oil until well blended.

13. 13

    Season with salt and pepper.

14. 14

    Add the farro, cucumber, arugula, parsley and mint and mix well; season with salt and pepper.

15. 15

    Fold in the tomatoes and serve.

* Per serving · 4 servings · Values may vary.