What You'll Need
Salad
1 cup Hayden Flour Mills Emmer Farro Berries
1 cup chopped cucumbers (1-2 cucumbers)
1 bunch parsley, finely chopped
A handful of fresh mint leaves, finely chopped
4 oz feta cheese, crumbled
3 tablespoons barberries or currants (optional)
Roasted Tomatoes##
2 cups cherry tomatoes
2 tablespoons olive oil
Dressing
1/3 cup olive oil
Juice of 1 lemon
1 clove garlic, minced
1 teaspoon fine sea salt
1 teaspoon aleppo pepper
Directions
-
Place 1 cup of Emmer Farro Berries in a pot, cover in 3 inches of water. Bring to a boil, reduce heat and simmer for 40 minutes or until the Emmer Farro Berries are softened and plump but still chewy. Set aside to cool.
-
Meanwhile, to roast the tomatoes, preheat the oven to 400 F. Toss the tomatoes in olive oil and spread them evenly on a sheet pan and bake for 20-25 minutes or until the tomatoes are softened and starting to wrinkle.
-
To make the dressing, combine the ingredients in a small jar and shake to combine.
-
In a large bowl combine the Emmer Farro, roasted tomatoes, cucumbers, parsley, mint, feta and barberries and toss with the dressing.
-
Set aside for 10 minutes to allow all the flavors to mingle before serving.
