“We’re havin’ a heat wave, a tropical heat wave….”
The rest of Irving Berlin’s song doesn’t apply, but the first line has been painfully true here these last few weeks. Close to 100 degrees F in June? Yeah, that’s pretty hot, even for the South. Now it’s July, and we can expect more of the same.
There are many ways to cool off in the heat of Summer. You can enjoy the air conditioning, mercifully. In your free time you can hike along cool streams and rivers and take a dip or jump into a pool…or even a run through a sprinkler will do if you don’t have a water ban. And you can enjoy sipping cooling beverages and eating foods that are appropriate to the season. I’ll take all of the above, but am here to talk about the latter.
Farro had become one of my new best friends. I love its look and really enjoy its chewy texture, especially in a salad. Last summer, I posted a Fruited Farro Salad that you can see by clicking on the name. It’s a savory sweet salad, wonderful as a side dish or a light lunch. This summer I’m into quick one dish meals, particularly if they involve heating anything up other than an outdoor grill. This Roasted Mushroom and Tomato Farro Salad really fits the bill and I never get tired of it.
First off, it features some of my favorite ingredients like meaty portobello mushrooms and fresh grape tomatoes, which are roasted in olive oil with a touch of salt and pepper to intensify and concentrate their flavors. Then I add lots of fresh herbs from my garden, the farro, some chopped Parmesan cheese and a lemon scented dressing. Served at room temperature or cold, this salad is very refreshing while still being hearty enough to eat on its own as a light meal. It also pairs well with grilled meats and other veggies. And best of all, it’s a deliciously cool way to enjoy the season.
Roasted Mushroom and Tomato Farro Salad
Serves 6-8
For the salad:
2 cups uncooked farro
Pinch of kosher salt
6 oz. Portobello mushroom caps, cut into 3/4 inch pieces
1 pint grape tomatoes
2 Tablespoons Olive oil
Kosher salt and freshly ground black pepper
1/4 cup fresh Italian parsley, chopped
1/4 cup thinly sliced fresh basil leaves
1 Tablespoon finely chopped fresh thyme leaves
1/3 cup of finely chopped Parmesan cheese
For the dressing:
3 tablespoons fresh lemon juice
6 tablespoons extra virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions:
Place the uncooked farro in a medium-sized saucepan and cover with water. Allow the farro to sit for 20 minutes, then drain off the water and add more water to cover it by an inch. Add a pinch of salt, bring the water and farro to a boil, then reduce the heat to a simmer and cover, allowing to cook until the farro is just done but still has some chew to it, about 20 minutes. Drain the farro really well and transfer to a large bowl to cool.
While the farro is cooking and cooling, preheat the oven to 350 degrees and line a baking sheet with aluminum foil. Make a second foil packet about half the length of the baking sheet and turn up the edges to make a square “tray” of foil. Toss the portobello mushrooms with a tablespoon of the olive oil and distribute them in one layer on one side of the baking sheet, then toss the grape tomatoes with the other tablespoon of olive oil and place them in the foil tray on the other side of the baking sheet. Season the mushrooms and the tomatoes with salt and pepper. Roast them in the oven for 20 minutes, stirring after 10 minutes, until the mushrooms are cooked through and crispy on the edges and the tomatoes have softened. Remove from the oven when fully roasted and set aside to cool for at least 5 minutes.
Add the cooled roasted mushrooms and tomatoes, parsley, basil and thyme to the cooked farro and toss gently to combine. In a separate small bowl, combine the lemon juice, salt and pepper, then whisk in the 6 tablespoons of olive oil to emulsify. Pour the dressing over the farro mixture and toss gently, then add the parmesan and stir again gently to combine. Taste and add more salt and pepper if necessary. Allow the flavors to blend for 30 minutes at room temperature and serve. Refrigerate any unused salad for up to 3 days.
Looks so good!
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Thank you! It really is a super salad. I make it at least every other week, we enjoy it so much. 🙂
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I love the texture of farrow too, Betsy and in this salad sounds wonderful. The roasted tomatoes and portobello mushrooms also sound delightful.
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The roasted tomatoes and mushrooms really bring out that earthiness in the farro. It’s a great combo. 🙂 Thanks, Eva!
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I too love the texture of farro, cherry tomatoes should be ready to harvest soon the only item I will need to buy to make this delicious dish is the portobello mushroom. Still on a cheese-free diet so will have to leave out the Parmesan cheese. I make a similar dressing.
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Hi Norma! This would definitely be fine without the cheese. It does add a little of that nutty depth that Parmesan has, but for the cheese-free, it can be omitted for sure and still have a great salad. I envy you your homegrown cherry tomatoes! 🙂
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Good to know, perhaps I could add some coarsely chopped salted toasted nuts.
Forgot to mention I like your new header.
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I thought about walnuts because I’ve used them with farro before (in my fruited farro salad) and they work so well with the vegetables as well as the farro. Thanks…so glad you like my new header. Those Tiger lilies are in my front yard. 🙂
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I have not had farro since living in Asia and really miss it. I will have to try some of the specialty stores and hopefully I can find it to make your beautiful salad.
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Hi Bam! Thanks so much for stopping by and for your comment. I hope you can find some farro there. It’s becoming more common here and I like it more than any other of the grains I use in salads. I need to come and visit you. It’s been a busy Summer and I’ve been so remiss in getting around to read what everyone’s doing.
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This looks so delicious! I don’t think I have had farro before. Is it like rice or pasta?
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Good question Lilly Sue! Farro is considered an “ancient grain” and is of the wheat variety. Similar to barley and chewy like a wild rice, it really has its own unique texture. When cooked it’s ever so slightly crunchy on the outside and soft and chewy on the inside. I love the texture as well as the nutty taste. It holds up so well in a salad versus some rice, small pastas or quinoa, which can become a mushy and watery.
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Waw, what a lovely faro salad. I will make it this evening & add home grown tomatoes. I will serve it with some good grilled sea bass!
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That sounds like an excellent pairing, Sophie! Let me know how you like the salad and enjoy. 🙂
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It does sound tasty! And the tiger lilies are perfect for our summery weather now.
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Thanks, Judy! Those are my only Tiger Lilies so far, Judy, and they are summery, aren’t they? It feels VERY summery out there right now!
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Definitely the season for cooling comforts (whew!) and this looks like such a lovely summer dinner.
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It really is a lovely summer dinner! It’s heating up again here this week. Feels like 100 degrees right now, so think I’ll be making this again. 🙂
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While you’re in a heatwave, we’re having our coldest winter in decades. I do love farro and love it in summer in salads xx
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I wish you could send me a wee bit of your cool and I could send you a wee bit of our warmth, and then we’d both be comfortable, Charlie Louie! 😉
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Firstly, portobello mushrooms. YES. Roast veg. YES.
You are speaking my language! haha! Loving this.
P.s. Does farrow taste somewhere between barley and brown rice, like i imagine it must?
thelemonandjar.com
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Hi Roxanne and thanks for your comment and question. I would say that the taste of farro is closer to a wild rice…like a cross between wild rice and wheat. It has an almost nutty flavor and a nice chew.
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It’s not hot here, so maybe those delicious ingredients with cous cous?
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Actually this salad would be fine anytime. I think the roasted mushrooms and tomatoes would be better with the farro or wild rice rather than couscous, because couscous is so delicate and the portobellos are strong in flavor. However, I love raw tomatoes in couscous with olives instead of mushrooms and the feta instead of parmesan with parsley, basil, feta and equal proportions of lemon juice and olive oil. 🙂
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Yum. Thanks. That’s the best part of blogging food writers. You can ask questions.
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Yes! The dialog is what makes this fun. 🙂 Here’s a link to my fave couscous salad recipe. It’s adaptable, too. https://bitsandbreadcrumbs.com/2012/04/29/picnic-perfection-couscous-salad/
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This sounds great! I love farro.
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It’s a really savory and tasty salad. Thanks for your comment, Sabrina!
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