A recipe for Farro Salad with Kale and Roasted Tomatoes! This chewy, nutty grain is tossed in an olive oil balsamic dressing with massaged kale, roasted tomatoes, and tangy goat cheese for a flavor-packed, easy meal.
I recently picked up a produce box and it included a bag of farro! I have seen farro-based recipes a few times in Italian cookbooks, but had never actually worked with it and had no idea how to use it. After searching through books and online, I came across the idea to pair the grain with kale and roasted tomatoes to create a light, yet hearty salad. I happened to have all the ingredients on hand and they worked so wonderfully together.
The farro is cooked in boiling water until tender, drained, then tossed in a light olive oil balsamic dressing along with massaged kale, the seasoned and roasted tomatoes, and creamy goat cheese crumbles. To make a more filling lunch, I topped the Farro Salad with a poached egg (you can also fry it), but this is completely optional. The salad is also delicious on its own, as a side, or paired with grilled chicken.
I was not previously aware, but farro is sold in a few different ways. I received the more common quick-cooking pearled farro that boils in water (or broth) for 15-20 minutes until tender. Other varieties such as semi-pearled will take a few minutes longer or may require soaking overnight if it still has the whole husk.
I kept the cherry tomatoes whole, but feel free to slice in half if desired or if they are on the larger side.
Serve this Farro Salad warm or at room temperature. Adjust the seasonings as needed to taste.
Looking for more salad recipes?
Farro Salad with Kale and Roasted Tomatoes Recipe
Adapted from It’s a Veg World After All
Farro Salad with Kale and Roasted Tomatoes
- 12 ounces cherry tomatoes
- 3 tablespoons olive oil divided
- 1 1/2 tablespoons balsamic vinegar divided
- Pinch salt
- Pinch freshly ground black pepper
- 3 ounces kale roughly chopped
- 1 cup uncooked farro
- 1 clove garlic peeled and minced
- 3 ounces goat cheese crumbled
- 4 eggs poached or fried, optional
- Preheat ove to 400˚F. Lightly grease a large, rimmed baking sheet.
- In a medium bowl, drizzle cherry tomatoes with 1 tablespoon olive oil and 1 tablespoon of the balsamic vinegar. Season lightly with salt and pepper. Toss to coat, then transfer to the prepared baking sheet. Bake until softened and starting to blister, 15-25 minutes.
- Bring a large pot of salted water to a boil. Add the farro, reduce to medium heat, and simmer until tender, 15-20 minutes. Drain and set aside.
- In a large bowl, add the roughly chopped kale and drizzle with 1 tablespoon of the olive oil. Massage the kale with your fingertips until well-coated in the oil, softened, and deep green.
- In a small bowl, whisk together the remaining 1 tablespoon olive oil with the 1/2 tablespoon balsamic vinegar, minced garlic, salt, and pepper.
- Transfer the drained farro to the bowl with the kale. Add the roasted cherry tomatoes with any juices that have accumulated in the pan. Pour in the olive oil balsamic dressing and toss to coat. Fold in the goat cheese.
- Transfer the salad to individual plates and if desired, top each plate with a poached or fried egg. Sprinkle with a little more salt and pepper. Serve warm or at room temperature.