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Toasted Farro with Cherry Tomatoes, Basil and Goat Cheese


1 cup Farro
3 cups water plus 1/2 tsp salt
6 tbsp.Extra Virgin Olive Oil plus 1 Tbsp for roasting
3 tbsp. Red Wine Vinegar
2 cloves Garlic, minced
1/2 cup Red Onion, chopped fine
1 5 oz. basket ripe cherry tomatoes, halved
1/2 tsp. sea salt
3/4 tsp freshly ground black pepper
1 cup fresh basil leaves, julienned
3 oz. Goat Cheese
Oil Cured Olives for garnish


  1. Place 1 Tbsp extra virgin olive oil in medium size skillet.  Toast until farro is lightly toasted and aromatic. Cool slightly.
  2. Add 3 cups of water and salt to pan and bring to boil.  Reduce to simmer and cook uncovered until farro is medium tender, about 15-18 minutes. Drain well.
  3. Place farro in mixing bowl and add remaining 6 Tbsp Roland Extra Virgin Olive Oil, 3 Tbsp Roland Red Wine Vinegar, chopped onion and garlic.
  4. Let stand at room temperature up to one hour. At serving time, fold in cherry tomatoes, basil, salt and pepper to taste.
  5. Sprinkle goat cheese over top of salad and garnish with oil cured pitted olives.
  6. Best served at room temperature.