Classic Warm Farro & Roasted Tomato Salad with Basil, Lemon & Shaved Parmesan — Make-Ahead Labor Day Steak Side

How to Make Classic Warm Farro & Roasted Tomato Salad with Basil, Lemon & Shaved Parmesan — Make-Ahead Labor Day Steak Side

1. 1

   Step 1: Cook the farro

   Bring 4 cups (1 L) of water to a boil in a medium saucepan, stir in the farro and 1 tsp kosher salt, lower to a simmer and cook uncovered until tender-chewy (about 20–25 minutes for pearled farro). Drain well, return to the pot off heat and let sit for 5 minutes to steam; fluff with a fork and set aside warm.

   For this step

   • 1 1/2 cupsPearled farro (dry)
   • 1 1/2 tsp total (1 tsp salt + 1/2 tsp pepper)Kosher salt and freshly ground black pepper
   
2. 2

   Step 2: Stovetop-roast (or quick-blister) the tomatoes

   Heat a large cast-iron or heavy skillet over medium-high heat, add 2 tbsp olive oil, place halved tomatoes cut-side down and press lightly. Let them sear without stirring until the cut sides are deeply blistered and beginning to collapse, 4–6 minutes; shake the pan, season with a pinch of salt and turn briefly to release juices, then remove from heat. Quick-blister on the grill: toss tomatoes with 1 tbsp oil and place in a grill-safe skillet or foil tray over high heat, turning once, 3–5 minutes until charred and softened.

   For this step

   • 1 1/2 lbLate-summer cherry or grape tomatoes, halved
   
3. 3

   Step 3: Combine farro and roasted tomatoes

   In a large bowl, fold the warm drained farro with the roasted tomatoes and all their juices so the grains absorb flavor. Let the mixture sit 5 minutes so warm farro opens up and takes on tomato juices, which creates the base of the salad.
   
4. 4

   Step 4: Make the lemon–Parmesan dressing and toss

   Whisk the lemon zest and juice with the remaining 1 tbsp olive oil, red wine vinegar, and a generous grind of black pepper. Pour the dressing over the warm farro-tomato mixture, add the basil leaves and most of the Parmesan, toss to combine and taste for salt and pepper — add the remaining Parmesan to finish.

   For this step

   • 1 medium (zest + ~1½ tbsp juice)Fresh lemon (zest + juice)
   • 1 tbspRed wine vinegar
   • 1 cupFresh basil, loosely packed
   • 3/4 cupShaved or grated Parmesan
   
5. 5

   Step 5: Finish on the grill for extra char (optional)

   For an extra smoky finish, transfer the tossed salad to a shallow cast-iron skillet or grill pan and place over medium-high grill for 4–6 minutes, stirring once, until edges are caramelized and you smell a charred note. Alternatively, scatter a portion on a foil tray and hold over the hottest part of the grill for 2–3 minutes to pick up subtle smoke; return to the bowl and toss before serving.
   
6. 6

   Step 6: Serve and make-ahead tips

   Serve warm or at room temperature with extra basil and shaved Parmesan alongside grilled steak. Make-ahead: cook farro and roast tomatoes up to 24 hours ahead and refrigerate separately; bring to room temperature (30–45 minutes) and toss with dressing just before serving. The salad holds well at room temperature for several hours during a cookout.
   

1. Bring 4 cups (1 L) of water to a boil in a medium saucepan, stir in the farro and 1 tsp kosher salt, lower to a simmer and cook uncovered until tender-chewy (about 20–25 minutes for pearled farro). Drain well, return to the pot off heat and let sit for 5 minutes to steam; fluff with a fork and set aside warm.
2. Heat a large cast-iron or heavy skillet over medium-high heat, add 2 tbsp olive oil, place halved tomatoes cut-side down and press lightly. Let them sear without stirring until the cut sides are deeply blistered and beginning to collapse, 4–6 minutes; shake the pan, season with a pinch of salt and turn briefly to release juices, then remove from heat. Quick-blister on the grill: toss tomatoes with 1 tbsp oil and place in a grill-safe skillet or foil tray over high heat, turning once, 3–5 minutes until charred and softened.
3. In a large bowl, fold the warm drained farro with the roasted tomatoes and all their juices so the grains absorb flavor. Let the mixture sit 5 minutes so warm farro opens up and takes on tomato juices, which creates the base of the salad.
4. Whisk the lemon zest and juice with the remaining 1 tbsp olive oil, red wine vinegar, and a generous grind of black pepper. Pour the dressing over the warm farro-tomato mixture, add the basil leaves and most of the Parmesan, toss to combine and taste for salt and pepper — add the remaining Parmesan to finish.
5. For an extra smoky finish, transfer the tossed salad to a shallow cast-iron skillet or grill pan and place over medium-high grill for 4–6 minutes, stirring once, until edges are caramelized and you smell a charred note. Alternatively, scatter a portion on a foil tray and hold over the hottest part of the grill for 2–3 minutes to pick up subtle smoke; return to the bowl and toss before serving.
6. Serve warm or at room temperature with extra basil and shaved Parmesan alongside grilled steak. Make-ahead: cook farro and roast tomatoes up to 24 hours ahead and refrigerate separately; bring to room temperature (30–45 minutes) and toss with dressing just before serving. The salad holds well at room temperature for several hours during a cookout.