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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.
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.
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.
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?
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.
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
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.
miss stacy
heavens this is so up my alley! Farro is my new favorite thing. And while you’re my favorite girl and recipe source – Heidi Swanson also has a gorgeous farro salad with roasted kale, unsweetened coconut and tamari, sesame etc. But my husband will love you forever, because we were ODing a little on that dish. So excited for supper now!
Shannon
Looks delish!! I’m laughing because I can totally relate to the whole eating one thing all day. I do the same thing and ya it is a little weird. I get on little kicks where I making the same thing or a variation of it all week. Most recently it was beets but now I might be transitioning to farro. I happen to have everything to make this salad right now) My kids and husband unlike me dont like eating the same thing all day or all week. lol But they’re troopers :) I might replace the parsley for basil! Thanks for the recipe!!! Enjoy your kitty’s b-day.
Bev Weidner
This dish was MADE for me. BIRTHED for me. LABORED for me.
I’ll stop.
joythebaker
hahahahaa… awkward and awesome.
Koko @ Koko Likes
YUMMY, looks so delicious. I love using Farro in my recipes (Foodzie.com has a really good brand that I like).
Cookie and Kate
I have been looking for farro here in central Oklahoma and haven’t been able to find it anywhere! I’m hoping I can hunt some down while I’m in Chicago later this month. This salad looks absolutely perfect with farro and for early fall, hope I can find some soon!
Julie
Hey Joy – a weird thing is happening with your new Facebook comments. Every time I print one of your recipes lately, all of the FB comments get printed too. Not the regular blog comments, just the FB ones. Any idea how to make it stop? Thanks
joythebaker
ooh! thanks for letting me know. let me get this fixed up julie! i’m sorry about that!
Julie
Oh thank you Joy – it’s no huge thing, except that I seem to print your recipes every single day!! After a while the Facebook comments that print add up to a lot of paper.
Off to make my farro salad!!
Elizabeth
This looks like SUCH a yummy salad! I love the roasted tomatoes. I’ll definitely be giving this one a go!
my little apartment
girl, you are speaking to my heart. and my stomach. I LOVE FARRO. ever since I tried it at that Barbrix place where Whitney worked for a second, I was head over heels. it’s the best!! can’t wait to try this!
la domestique
Love this salad! So pretty and the flavors are kind of nice for fall. I’m in the same sort of mood today, planning a combo of wheat berries, purple cauliflower, and kale.
Marcella @ Sweet Marcella
I bought farro a few weeks ago and have been waiting for the right recipe to use it! Thanks Joy!
Maia
Those tomatoes on the vine look fancifully delicious! And you’re not the only one who eats multiple portions of the same thing all day long. I’m guilty of that myself! I suppose that’s how you know you’ve come up with a winner of a recipe.
Aku
Joy, this looks so delicious I want to nibble my screen. It basically puts a bunch of my favourite things in one recipe, except for parsley, which I can’t get on side with, and would probably sub with mint and/or basil. On the vine roasted cherry toms are my obsession of the moment. Thanks for another excuse to make them!
Gina @ Running to the Kitchen
Those roasted tomatoes look perfect! I love this combination. I bet barley would be good too as a substitute for farro (that I can NEVER find around here :( )
Jen of My Tiny Oven
I love roasted tomatoes! This looks perfect.
And a doughnut for dessert woudn’t hurt!
Eliz. K
Oh yum! I love your posts! Keep it up :-)