Farro Salad

hello@sarahmattern.com Recipes, Salads


1 ½ cups whole farro
1 tablespoon salt
2 quarts water
1 pound cherry tomatoes, cut in half
1 tablespoon California olive oil
1 pound sugar snaps peas
4 qts water with 1 tablespoon kosher salt for sugar snap peas
¼ tsp kosher salt
¼ tsp ground black pepper
3 tablespoons California olive oil
2 tablespoons Meyer lemon juice
2 tablespoons shallot, finely minced
½ tsp Trader Joes Garlic Aloe Mustard


  1. Bring 2 quarts water to boil in large saucepan. Add farro and salt. Return to boil, reduce heat, and simmer until grains are tender with slight chew, 15 to 20 minutes.
  2. Drain well. (Farro can be refrigerated for up to 3 days.)
  3. Set oven to 350°F
  4. Spread sliced tomatoes on cooking sheet. Drizzle with olive oil
  5. Shake salt and pepper on tomatoes. Mix tomatoes to coat evenly.
  6. Bake until tomatoes are jammy and excess liquid has evaporated, approximately 15 minutes.
  7. Bring water and 1 tablespoon kosher salt to boil in large pot. Add snap peas. Cook until vegetables are crisp-tender, 1-2 minutes.
  8. Transfer sugar snap peas to an ice bath and let cool for 15 minutes. Drain and spread out on a baking sheet to dry.
  9. Whisk oil, lemon juice, shallot, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in large bowl.
  10. Combine cooled vegetables, farro, and tomatoes.
  11. Add dressing and toss to combine. Season with salt and pepper to taste and transfer to serving bowl.