Make this colorful farro side dish with a mix of red, yellow, and orange tomatoes.
Contents
Ingredients
- 1 1/2 c.farro
- 4 tbsp.olive oil, divided
- 3 tbsp.small capers, patted dry
- 2 c.fresh flat-leaf parsley
- 3 tbsp.sherry vinegar
- Kosher salt
- Freshly ground black pepper
- 1 1/2 lb.mixed
colors grape and
cherry tomatoes,
halved
Directions
-
- Step 1
Cook farro according to package directions.
- Step 2Meanwhile, heat 1 tablespoon oil in a medium skillet over medium-high heat. Add capers and cook, until crisp, 1 to 2 minutes. Transfer to a paper towel-lined plate. Cook parsley in same skillet, in two batches, until crisp;
transfer to plate with capers, adding another tablespoon oil to skillet between batches, if necessary. - Step 3Whisk together vinegar and remaining 2 tablespoons oil in a bowl. Season with salt and pepper. Add tomatoes and farro and toss to combine. Top with crispy capers and parsley just before serving.
- Step 1
