Farro Salad with Fennel and Tomatoes
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Farro Meets Its Freshest Friends 🍅🌿
Hearty and nutty farro gives this salad a satisfying chew, while juicy tomatoes and crisp fennel keep things fresh and crunchy. Toss it all with a bright lemon-balsamic dressing and you've got a dish that's easy to make, easy to serve, and even easier to love. ✨ Make it ahead, serve it alongside dinner, or grab a bowl for lunch. 🥗
Farro Salad with Fennel and Tomatoes
Yield: 4 servings
1 cup farro
2 cups water
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
1 small red onion, thinly sliced
1 fennel, thinly sliced
1 pint cherry tomatoes, halved
1/2 cup fresh basil leaves, torn
1/2 cup Italian leaf parsley, chopped
Kosher salt and freshly ground black pepper
In a large saucepan, over medium heat, bring farro and water to a boil. Add a heavy pinch of salt and lower heat. Continue to cook, stirring occasionally, with a wooden spoon until farro is tender, about 15 to 20 minutes. Drain any excess liquid from farro. Set aside in a small bowl to cool slightly, about 10 minutes.
In a medium-sized serving bowl, whisk together olive oil, honey, balsamic vinegar, lemon zest, and juice. Add red onion, fennel, tomatoes, parsley, and basil leaves.
Add mixture to farro and toss thoroughly to coat. Taste and season with salt and pepper, as desired. Serve immediately or refrigerate until ready to serve.
Equipment List:
wooden spoon
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Let’s bake something beautiful! Join Chef Stacy for a one-hour virtual baking class as we create an elegant Blackberry & Sage Honey Tart from scratch. This stunning dessert layers a tender almond tart crust with rich frangipane, fresh blackberries, and fragrant sage-infused honey. Chef Stacy will break down each component step-by-step, making this impressive tart approachable for home bakers.
🍽 On the Menu
Blackberry & Sage Honey Tart
Homemade Almond Tart Crust
Almond Frangipane
Sage-Infused Honey
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