Farro salad with roasted tomatoes from Smitten Kitchen Keepers: New Classics for Your Forever Files (page 61) by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute feta cheese for ricotta salata, mint for basil, and grains of your choice for farro.

  • cookingbychapter on May 23, 2026

    I made this for my lunch prep for the week and it was pretty tasty.

  • abigayle_d5od7q on January 26, 2026

    An all time fave. Embarrassing how many consecutive meals this was.

  • nicole_lmgml1 on January 20, 2026

    Really nice. Very salty! Sometimes I use jarred sun-dried tomatoes instead of making my own roasted. Also sometimes I add a can of chickpeas and/or artichoke hearts. Usually these things add additional salt, so every time I make this dish I leave the salt out wherever I can, and that sort of evens things out. When it doesn’t, I add a bundle of chopped massaged kale to soak up a little more salt.

  • SpatulaCity on March 21, 2024

    Delicious salad. Used TJs quick cook Farro. Loved the flavor of the oregano garlic paste mix. We’re not the biggest fans of dried tomatoes and while I made as outlined in the recipe, I think next time I’d be just as happy with fresh cherry tomatoes instead. Added chicken thighs to make it an entree salad, but wound up not liking that combo and would go for chicken breast or tuna next time.

  • hbakke on February 26, 2023

    Delicious use of roasted tomatoes. I initially forgot to add the vinaigrette to the finished salad and it tasted great that way as well. Will repeat.

  • Apollonia on February 07, 2023

    Really fab. My farro needed a little more time to cook, and I used only a scant tablespoon of oil on the tomatoes. Served on some baby greens. This is one for the rotation.

  • averythingcooks on January 13, 2023

    I cut this in 1/2 for the 2 of us and it was a lovely side to a main of chicken & sweet peppers. I had olive oil roasted grape tomatoes in the freezer to use & I used feta (as suggested). For the herbs, I used the dried oregano (as instructed for the dressing) but also some fresh with basil at the end. I will make this stuff again for sure.

  • M3industries on January 03, 2023

    Will cut down on the oil next time around but this was delicious.

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