• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Shop
Watch VideoRead CommentsLeave a Review

Roasted Tomato and Caramelized Onion Farro Salad

September 14, 2011 by Joy the Baker 94 Comments

IMG_6362

New Podcast is ready for your ears!  The Grass is Always Greener.  Dudes… it’s a good one!

I meant to make cake.  I meant to make whipped cream.  I meant to buy fresh raspberries.  I mean to smash the three things together into a large bowl and eat it all… and then I made salad.

Don’t yell.  We can not survive on doughnuts alone.

Let me tell you a little something about me… I do this weird thing wherein I eat one thing, all day.  That’s not to say that I eat one carrot all day.  No.  I eat carrots, and only carrots all day.  I don’t know why I do this.  Welcome to crazybrain.

So!  A few days ago when I made doughnuts…. I ate doughnuts all day.  Doughnuts and lime popsicles… because I was thirsty.  Clearly something is wrong with me.

Desktop151

I tell you all of this because it’s important you understand that salad is a good thing around these parts.  A salad recipe means that I’m eating salad all day. My thighs like those days.

Desktop152

Know what makes salad tolerable?  Doughnuts.

No… stop that.  Caramelized onions.

I’m pretty sure that caramelizing onions with a touch of balsamic vinegar is just like turning onions into candy.

IMG_6267

Do you know what farro is?  It’s one of my favorites.  Farro is a type of wheat.  It’s boiled in salted water like pasta, then drained.  When cooked it’s puffed and tender, with a hint of al dente crunch.  I love this grain.  Hearty, wholesome and delicious.

I found farro is the bulk section at Whole Foods, but you can also order it online here.

It’s one of my favorite grains.  It’s popular in Italy.  Let’s make it popular here.

Oh!  If you’re not into farro, why not try Israeli Couscous?

IMG_6326

Secret:  roasting cherry tomatoes on the vine makes them instantly more fancy and cool.

It is our mission in life to be fancy and cool.  Duh.

IMG_6380

Yummy candy onions, fancy roasted tomatoes, hearty farro and fresh parsley.

Yes,  I put parsley in every savory dish I make.  It’s my thing.  It makes me feel chef-y.  It’s like Rachel Ray calling extra virgin olive oil EVOO.  Just give me this parsley thing and we’ll call it even.

Oh.  Ps.  Put fresh grated Parmesan Cheese on this salad.  It is a wonderful suggestion from me to you.

Roasted Tomato and Caramalized Onion Farro Salad

serves 4

Print this Recipe!

2 cups cherry tomatoes

1 tablespoon olive oil

3/4 (or a few good pinches) salt

1/2 teaspoon (or a good pinch) crushed red chili flakes

2 medium yellow onions, sliced

1 tablespoon olive oil

1 tablespoon butter

3/4 teaspoon salt

2 tablespoons balsamic vinegar

1 cup farro

1 tablespoon olive oil

1/4 cup coarsely chopped parsley

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 4 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 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.

Previous PostNext Post

Categories: Gluten-Free, Recipes, Savory, Snacks

Previous Post: « Old Fashioned Doughnuts with Chocolate Glaze
Next Post: Cat Land Cat Party »

Reader Interactions

Trackbacks

  1. Living on $4.38/day Day 3: Turning the corner | eat.drink.give.go says:
    September 24, 2015 at 5:34 am

    […] farro is pretty good for you. I got so inspired by the bounty that is farro, I found this interesting farro dish on a blog from a baker named Joy. A random find, I know, but Joy seems kind of cool, so have a […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Gluten-Free

Gluten-Free Brown Butter Blueberry Muffins

It was supposed to rain last Wednesday, as it’s always supposed to rain every summer afternoon down south.  The rain is a welcome relief to the blanket of humidity we lie under unless, of course, you planned to be outside picking blueberries during said torrential downpour.  I’ve quickly learned to just get out in the…

Read More

Crisp, salty, sweet peanut butter cookie recipe stacked on rack,
Easy 4-Ingredient Peanut Butter Cookies

Maybe you thought I gave all my cookie magic away in holiday cookie tins tied with glittery bows last month, but NOPE! There is literally ALWAYS cookie dough balls in my freezer so every season is cookie season.  These sweet and salty peanut butter cookies are some of best and easiest.  They come together with…

Read More

Chewy Italian almond flour cookies on a wooden board
Gingerbread Ricciarelli (Chewy Italian Almond Flour Cookies)

If you’ve flipped through the latest issue of Joy the Baker Magazine, you might have noticed that I went on an Italian Christmas cookie bender.  I just think there’s so much possibility in an Italian pink bakery box tied with baker’s twine and I wanted to create those possibilities for you.  I couldn’t possibly pick…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

CHECK IT OUT ON INSTAGRAM

Drake on cake instagram.

 

BREADS YOU’LL LOVE

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

Orange roll on a plate with a fork.

Christmas Morning Orange Rolls

LET’S MAKE COOKIES!

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk

Classic White Chocolate Macadamia Nut Cookies

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

Footer

Instagram

joythebaker

📚Baker, author of books, lover of butter
🎂Creator @drakeoncake
📝Inquiries megan@underscoretalent.com
🍰 Products with @williamssonoma

joythebaker
Welcome to episode 1 in my sandwich series with @d Welcome to episode 1 in my sandwich series with @dukes_mayonnaise in which I recreate some of my very favorite sandwiches! 🤤

Up first, my take on @turkeyandthewolf’s iconic Collard Melt Sandwich – a true labor of love and potlikker. This sandwich is stacked with greens, creamy slaw, tangy Russian dressing and my addition: sliced rotisserie chicken. 

Find the full recipe linked in the bio and stay tuned for more sammies soon!
I’d like to introduce you the the Patron saint o I’d like to introduce you the the Patron saint of my Houston kitchen, @georgestrait.
Are you Team Make Your Own Birthday Cake, or nah? Are you Team Make Your Own Birthday Cake, or nah? 🎂🍰👩🏻‍🍳
Please make these easy Milk and Cereal Ice Cream B Please make these easy Milk and Cereal Ice Cream Bars for the crunch of it all. 💖🍨 Full recipe linked in the bio!
Your mission this weekend, should you choose to ac Your mission this weekend, should you choose to accept it: turn little slices of 🍌🍌 into cinnamon sugar topped pancakes. 💖 Full recipe linked in the bio mmmkay enjoy!
The To-Do List can wait until after cookies, amiri The To-Do List can wait until after cookies, amiright? 
⁣
Two Giant Peanut Butter Cookies⁣
(or four smaller cookies) ⁣
⁣
1/4 cup unsalted butter, melted⁣
1/3 cup brown sugar, lightly packed⁣
1 large egg yolk⁣
A splash of vanilla extract⁣
1/4 cup peanut butter⁣
1/2 cup all-purpose flour or a gluten-free flour blend⁣
1/4 teaspoon baking soda⁣
1/4 teaspoon salt⁣
Coarse sugar and/or sea salt for sprinkling, optional⁣
⁣
Place a rack in the upper third of the oven and preheat oven to 350 degrees f. Line a small baking sheet with parchment paper and set aside. ⁣
⁣
I’m a medium bowl, whisk together warm melted butter and brown sugar. Whisk in the egg yolk and vanilla extract. Add the peanut butter and mix to combine. ⁣
⁣
Add the dry ingredients and use a spatula to fold all the ingredients together. Divide in two big portions (or four smaller portions) onto the prepared baking sheet. Sprinkle with sugar and salt if you’d like. ⁣
⁣
Bake two giant cookies for 12-14 minutes, or four cookies for 10-12 minutes. Allow to cool for a few minutes before serving with cold milk.
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up