Ingredients
- tomatoes (about 14 oz)
- 3 ounces feta cheese
- 1/3 cup black olives
- 1/4 cup WVOO Greek sage olive oil
- 1/4 cup fresh herbs like oregano, rosemary, and thyme
- 1 big bunch basil
- 1 cup farro
- 1 cucumber
- juice of one lemon
- fresh ground pepper
- salt to taste
Preparation
- Start by cooking the farro
- Rinse and drain the farro
- Place it in a pot with 3 cups water
- Bring to a boil then reduce to a simmer on medium-0low for 30 min.Drain any excess water.
- While the farro cooks, broil the tomatoes. Cut tomatoes up into big0sized pieces. Place them in an oven-proof dish and crumble the feta on top.
- Add the olives to the dish too, as well as the olive oil and fresh ground pepper.
- Place under broiler on low heat at center rack or below center rack.
- Broil until tomatoes and cheese begin to blister and brown sightly – about 15-20 minutes, depending upon your oven broiler heat and how close it is to the heat.
- Now prepare the rest of the salad, Chop up the cucumber into small pieces as shown. rough chop the herbs.
- When the farro and tomatoes are done assemble the dish as shown, topping with the cucumbers, fresh herbs, and fresh squeeze of lemon.
- More fresh ground black pepper and salt to taste.
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