1/4 cup raisins, soaked for 10 minutes in warm water
small handful each of mint, basil and parsley leaves, roughly chopped
For the dressing:
3 Tbsp olive oil
1 garlic clove, finely chopped
1/4 cup red wine vinear
1 tsp honey
1/2 tsp ground black pepper
Instructions
Add farro to a small pot with 4 cups of water. Bring to a boil and simmer until tender, about 30 minutes. Drain and set aside to cool.
In the meantime, preheat oven to 350. Toss halved tomatoes with olive oil, salt and pepper and spread on a baking sheet. Bake for 15-20 minutes, until juicy and blistered.
Add diced onion to a large bowl with lemon juice. Let sit for 10 minutes to mellow the flavor.
To make the dressing, heat olive oil in a small pan over medium heat. Add onion and saute until fragrant and beginning to turn golden, about 2 minutes. Remove from heat and stir in remaining dressing ingredients.
To the large bowl with the red onion, add the cooked farro, roasted tomatoes, celery, and raisins. Pour the dressing over the top and stir to combine. Finally, stir in the chopped herbs.
Salad is delicious just after made, but is even better several hours later or the next day, once the flavors have had a chance to meld together. If refrigerating, bring up to room temperature before serving. Enjoy!