I made this dinner for myself and my friend, Katie, a few night ago when we pickled pounds and pounds of vegetables for a vineyard dinner at Wagner Vineyards. We garlic-dill pickled 24 ears of corn, 3 pounds of beautiful striated green beans, and 5 pounds of cherry tomatoes!!
After all of that we were very hungry. This meal could not have been simpler to prepare and yet it was soo good, so satisfying.
If you have never cooked with farro, I highly recommend it. It is a wonderfully chewy and nutty grain that provided the perfect canvas to this lovely tomato salad but also works well in risotto type preparations as well as grain bowls with any sort of combinations of toppings.
Tomatoes, herbs, nutty grains and a little creamy yogurt, you just can’t go wrong.
Farro with a Raw Tomato-Herb Salad and Yogurt
- 1 1/2 cups farro
- 2 cups water
- 2 cups vegetable stock (either homemade or store bought)
- 2 tablespoons butter
- juice of half of a lemon
- 1-2 large Plowbreak Farm heirloom tomatoes, cut into a large dice
- 1 tablespoon Plowbreak Farm dill, minced
- 1 tablespoon Plowbreak Farm garlic chives, minced
- 1 teaspoon toasted, ground cumin
- 1-2 tablespoons yogurt (your favorite kind)
- 1-2 tablespoons Basil Aioli (recipe here)
- olive oil, salt and pepper
To cook the farro, add it to a pot with just a little olive oil over medium heat. Toast the grains for just a few minutes, until they become fragrant, before adding the water and vegetable stock to the pot. Season with a big pinch of salt and bring to a boil. When boiling, reduce to a simmer, cover and let cook 30 minutes until all of the liquid has been absorbed. Stir in the butter and lemon juice and taste for seasoning.
In a small mixing bowl, add the tomatoes, cumin and herbs and drizzle with a little olive oil and season with salt and pepper.
To enjoy, spoon the farro into a bowl and top with the tomato salad and drizzle with a little Basil Aioli (I told you, I have been putting it on everything). Top off with a dollop of yogurt and enjoy! The warm farro with the cool tomatoes and cold yogurt makes for a really nice bite. The savoriness of the farro balances the sweetness and tanginess of the tomatoes and yogurt and the cumin provides a nice toasty, earthiness to the whole dish. It’s all about the tomatoes right now, I have been enjoying them with every meal. Cheers to tomato season!