DuChâteau Chef Michael | Roasted Tomato & Farro Salad

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The Roasted Tomato & Farro Salad is a great summer recipe that is both delicious and healthy. The addition of farro, an ancient Italian grain is a great way to add protein and clean carbohydrates to your meal.

To get started we want to prepare the farro, roasted tomatoes and vinaigrette ahead of time. I’m using cherry red and yellow tomatoes in this recipe but if you use larger tomatoes, just be certain to increase cooking time.

Roasted Cherry Tomatoes

  • 2 cups halved cherry tomatoes
  • 2 cloves garlic thinly sliced
  • 1 tablespoon fresh thyme finely chopped
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper to taste

In a small mixing bowl gingerly mix together tomatoes, garlic, thyme and oil. Season tomatoes with salt and pepper. Practice restraint when seasoning; the tomatoes will lose a lot of water while roasting, concentrating the flavors. I like to use a rack when roasting; this, however is optional. At the very least, be sure to use parchment paper or lightly oiled baking sheet before laying the tomatoes out. After I turn the tomatoes on the rack, I make sure they are evenly spread out and that each tomato is facing cut side up. This prevents the liquids from the tomatoes from spilling out.

Bake the tomatoes in an oven pre-heated at 375° F for 15 minutes. Check the tomatoes. You are looking for the edges to begin to brown. If the tomatoes are not browning on the edges, cook for an additional five minutes. The tomatoes should still look plump but they will wrinkle and shrink when cooled. Allow the tomatoes to cool at room temperature for 30 minutes.

Farro

  • ½ cup farro
  • 2 cups water
  • 1 teaspoon salt

In a small sauce pot bring the farro, water and salt to a boil. Reduce to a simmer and cook for an ten minutes. If the farro is cooked at too high of heat or for too long the grain will pop open. It should be tender but still offer some resistance to the bite. Drain farro and rinse with cold water. Spread the farro out on a plate and allow to cool for 30 minutes.

Honey and Red Wine Vinaigrette

  • 3 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon fine diced shallot
  • 2 sprigs thyme
  • 3 tablespoons extra virgin olive oil

In a small sauce pot bring vinegar, honey, shallot and thyme to a simmer. Turn off heat and remove thyme sprigs. Allow to cool for a few minutes and add olive oil. You can season the vinaigrette with salt and pepper or season the salad greens. I prefer to season the salad.

Final Assembly

  • 1 head romaine lettuce chopped, washed and dried
  • 2 cups baby arugula
  • Farro
  • 1 hothouse cucumber peeled and thinly sliced on a bias
  • Honey red wine vinaigrette
  • Roasted tomatoes
  • ¼ cup goat cheese
  • Salt and pepper to taste

Place lettuce, arugula, farro and vinaigrette in a large mixing bowl. Lightly season and mix the ingredients together.  You can plate the salads individually or serve in a large bowl. Gently spread the roasted tomatoes out over the top of the salad. You can mix the tomatoes in with the salad but due to the delicate nature, I prefer to add them after the salad has been mixed. Finish with crumbled goat cheese on top. This is a lot easier when the cheese is very cold so try to keep it in the fridge until you’re ready to use it. A little cracked fresh pepper on top is a welcome addition. You could also add some nice roasted or smoked almonds to the top to add an extra flavor note and some more protein. Enjoy this salad while tomatoes are at the peak of season.

Provecho!

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