Tuscan Farro and Roasted Tomato Salad

Instructions

1. 1

   Preheat your oven to 200°C. Halve the red onion and slice it into thin 2 mm half-moons. Wash the cherry tomatoes and pat them completely dry. Tear the fresh mozzarella into small bite-sized pieces. Measure 1 liter of water into a medium pot and set it on the stove.

2. 2

   Put the sliced red onion into a small bowl and pour 15 ml red wine vinegar over it with a pinch of salt. Stir well and let it soak for 10 minutes at room temperature; this softens its harsh raw bite and turns the onion vibrant pink.

3. 3

   Bring the pot of water to a boil over high heat, add 1 teaspoon of salt, then add 200 g farro. Reduce heat to medium and simmer uncovered for 20 minutes until tender but chewy. Drain thoroughly through a fine strainer and spread on a plate to cool.

4. 4

   Place 300 g dry cherry tomatoes on a baking tray lined with parchment. Drizzle with 15 ml olive oil, sprinkle with salt and pepper, and toss. Bake at 200°C for 15 minutes until the tomato skins burst and blister slightly. Remove and cool 5 minutes.

5. 5

   In a large salad bowl, combine the completely cooled farro, pickled red onions along with their vinegar, remaining 30 ml olive oil, and torn basil leaves. Toss gently with a spoon so every grain gets lightly coated in dressing.

6. 6

   Add the roasted cherry tomatoes with their sweet baking juices and the torn mozzarella pieces into the bowl. Toss once more very gently, season with a pinch of black pepper, and serve at room temperature in bowls with fresh basil on top.