As spring/summer rolls around, it’s time for grain salads. Bring on the quinoa; bring on the rice; and mostly, bring out the farro. This dish is perfect for this transitional weather we’ve got now. It’s got that deep flavor from roasted veggies carrying over from colder months and then the springyness of pesto. Ideal for this time of year. I followed this recipe pretty much exactly and it was perfect.
Combine 1 package grape tomatoes and 1 red onion (cut into wedges) with oil, salt, pepper, and red-pepper flakes. Let them go at 400 for 25-30 minutes, until the tomatoes get all nice and wrinkly. While the veggies roast away, cook 1 c. of farro according to package directions (I used some quick cooking farro, which made this dish a breeze to throw together.) Drain the farro and pour into a serving bowl and mix in 1/4 c. pesto. Add the zest and juice of one lemon and stir in a package of spinach until it wilts. Add in the roasted veggies and then let cool slightly before tossing in 4 oz fresh mozzarella, cubed. Finally, toss in a large handful of fresh parsley and serve.
Now, I normally hate red onion because it’s just too bitter for me. But these were roasted so long that they tasted almost like candy. Still not about to eat them raw but wow these veggies got sweet and delicious after spending so much time in the oven. When combined with the pesto, lemon, and parsley, there are some great layers of flavor in here. So go ahead, enjoy your spring supper!