Tomato Harissa Salad with Farro
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Unrated
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Prep Time
10 mins
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Cook Time
45 mins
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Servings
4 servings
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Course
Salad
Tomato Harissa Salad with Farro
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Ingredients
Harissa
- 1 tablespoon cumin seeds
- 1/2 tablespoons coriander seeds
- 2 jalapeño peppers medium size
- 1/2 green onion bunch
- 1 clove garlic
- 2 tablespoons olive oil
- 1/4 cup parsley flat leaf, fresh
- 1/3 cup cilantro fresh
- 3 tablespoons lemon juice
- 1/4 teaspoon salt
Salad
- 1 pound cherry tomatoes or grape tomatoes
- 1/2 cup whole-grain farro toasted and cooked, or pearled farro
- ¼ cup Pepitas toasted
- cheese optional
Instructions
- To make harissa, add cumin and coriander to a cast iron skillet over low heat. Toast until fragrant, 3-4 minutes. Remove from skillet and place in a mortar and pestle.
- Grind toasted spices. In a food processor, add garlic and jalapeño, pulsing until minced. Add in green onions, parsley,cilantro, and ground spices, pulsing again. Finally, add in oil, lemon juice and salt. Run food processor, scraping down sides occasionally. Add more olive oil/lemon juice if harissa is still to thick.
- Slice the tomatoes in half and place in a bowl along with the cooled farro and toasted seeds. Add about ¼ to ⅓ cup of the prepared harissa. Toss to combine, adding more salt as desired.
Notes
- Tips + Tricks: Make the farro and harissa ahead of time for a faster assembly. The farro and harissa can be used in multiple meals throughout the week!
- Use up leftover ingredients: Tomatoes, farro, pepitas
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