Bright tomatoes and chewy farro make for an easy-to-eat summer dish.
- cooked farro (1 cup)
- sea salt (to taste)
- olive oil (2 tablespoons, plus more for drizzling)
- parsley (1 tablespoon, finely chopped)
- parmesan cheese (2 tablespoons, finely grated)
- lemon zest (1 teaspoon—or to taste, finely grated)
- tomatoes (2 large—1 to 1 1/4 pounds—cored and thinly sliced)
Heat broiler with oven rack about 4–5 inches from the heating source.
Toss cooked farro on a sheet pan with olive oil and a few pinches of salt, then spread into an even layer.
Broil for a few minutes, or until you hear a faint sizzle and popping sound.
Stir, spread out, and broil for a few more minutes.
Repeat until farro is lightly toasted and crispy-chewy in texture, about 5 minutes total.
Let farro cool for 5–10 minutes.
When ready to serve, toss crispy farro with parsley, Parmesan, and lemon zest.
Arrange tomatoes on a large platter and season with sea salt.
Sprinkle some of the crispy farro over tomatoes, then grate more Parmesan and drizzle more olive oil over tomatoes, if desired.